Chewy Fudgy Brownies

Once again, another trip to the doctor (for my mother) necessitated another batch of brownies to be delivered in conjunction with her visit.

However, unlike the last batch that I never got to try, this time I planned ahead – I baked a double batch of these and actually tried one.

Wow – they truly are chewy, fudgy, and absolutely delicious. Good thing I still have one stashed in the freezer.

And it’s another good thing that the posse doesn’t know about it.

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Chewy Fudgy Brownies – adapted from America’s Test Kitchen

5 oz semisweet chocolate or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 tbs. unsalted butter (1 stick), cut into quarters
3 tbs. unsweetened cocoa powder
3 large eggs
1 1/4 cups granulated sugar
2 tsp. vanilla extract
1 cup all-purpose flour

Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil or parchment paper and spray lightly with nonstick spray.

In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

3. Whisk together eggs, sugar, and vanilla in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan. Cut into squares and enjoy!

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Robert’s Best Brownies

Hello fellow chocolate fans!

This post originally appeared on Megan’s Sweet Life…but I’m reprinting it here so I can keep this blog up to date ……..

I have to admit something regarding these brownies…….

I didn’t try them…

Shocking I know, especially if you are aware of my intense love affair with chocolate….

However, they were baked, wrapped up, and delivered to my dermatologists’ office before my mom had a procedure done two weeks ago. My doctor is as much of a card-carrying chocoholic as I am, so I always like to take something extra delicious for him and his staff.

The next day, I had to take Alexander over to the office to have a palm thorn removed from his hand (long story) – but the girls made a point of telling me how absolutely delicious those brownies were – and was I sure I didn’t buy them somewhere?

…..as if…...

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Robert’s Best Brownies – adapted from David Lebovitz

6 tablespoons (3 ounces) unsalted butter, cut into pieces, plus more for the pan
8 oz bittersweet or semisweet chocolate, chopped
3/4 cup sugar
1 tsp vanilla extract
2 large eggs, at room temperature
1/4 cup all-purpose flour
Preheat the oven to 350°F
Line the inside of an 8-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan, or with a single large sheet of extra wide foil or parchment paper. Lightly butter the foil or parchment.
In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth.
Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs by hand, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.
Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.
Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares.