Whoa! If you like fudge masquerading as a brownie – this recipe is perfect for you.
This is a serious brownie. I’m telling you right now, if you belong to the “cakey” brownie club, don’t make them.You will be sorely disappointed.
However, if you love brownies that barely hold together when you pick them up, and require a fork and plate in order to eat them – you’ll love these.
Baker beware: don’t attempt to cut them until they have chilled for several hours.
Fudgey Brownies – adapted from The Essence of Chocolate
6 Tbsp. (3 ounces) unsalted butter, cut into cubes, plus more for the pan
8 oz. 70-percent bittersweet chocolate
3/4 cup plus 2 tablespoons granulated sugar
1/4 tsp. salt
2 large eggs
1/3 cup all-purpose flour
Position a rack in the lower third of the oven and preheat the oven to 325 degrees.
Cut an 8-by-16-inch piece of parchment paper. Lightly butter an 8-by-8-by-2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment, including the paper on the sides of the pan.
Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth. Remove from the heat.
With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.
Pour the batter into the prepared pan and tap the pan bottom on the countertop to level the batter. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out moist but clean.
Let cool in the pan on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment “handles,” and cool completely on the rack before cutting into 2-inch squares. Yield 16 brownies