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.
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!