7/27/2019 Fudge Brownie Recipes

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Triple-Chocolate Fudge Brownies

Cook Time 25-30 minutes

Level Easy

Yield 16 squares

Ingredients

3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

1 ounce unsweetened chocolate, chopped

3/4 stick (6 tablespoons) unsalted butter , cut into pieces

3/4 cup sugar

1 teaspoon vanilla

2 large eggs 1/2 teaspoon salt

1/2 cup all-purpose flour

1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees and butter and flour an 8-inch square baking pan, knockingout excess flour.

In a heavy 1 1/2-quart saucepan melt bittersweet and unsweetened chocolate and butterover low heat, stirring, until smooth and remove pan from heat. Cool mixture tolukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well untilmixture is glossy and smooth. Stir in salt and flour just until combined and stir inchocolate chips.

Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until atester comes out with crumbs adhering to it. Cool brownies completely in pan on a rackbefore cutting into 16 squares. Brownies keep, layered between sheets of waxed paperin an airtight container at cool room temperature, 5 days.

7/27/2019 Fudge Brownie Recipes

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Boudin Bakery's Brownies

It may be most famous for its San Francisco sourdough, but Boudin Bakery putsout an equally mean brownie. Thick and almost fudge-like in consistency, it'srichly flavored with a slightly sweet finish. Arm yourself with a big glass of milkbefore delving into one of these winners. Note:Adapted from Boudin Bakery.

Total time: About 1 hour Servings: 24

1 cup (2 sticks) butter, plus extra for greasing the dish.

8 ounces bittersweet chocolate

5 eggs

3 cups sugar

1 tablespoon vanilla

1 teaspoon salt

1 1/2 cups (6.38 ounces) flour

2 1/2 cups toasted, chopped pecans or walnuts

1. Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.

2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over lowheat, stirring occasionally. Remove from heat and set aside.

3. In a stand mixerusing a paddle attachment, or in a large bowl using anelectric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to7 minutes. With the mixer on low speed, beat in the melted chocolate, then thesalt and flour just until combined. Gently fold in the nuts.

4. Pour the batterinto the prepared pan. Bake in the center of the oven untilpuffed and almost set, about 45 minutes. A toothpick inserted will be slightlymoist. Remove and cool slightly before serving.