More Great Recipes: Birthday | Brown Bag | Brownie | Crowd Cooking

Fudgy Brownie


User Avatar
Member since 2011

Serves 16 | Prep Time 20 | Cook Time 40

Ingredients

6 tablespoons (3 ounces) unsalted butter, cut into cubes, plus more for the pan
8 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate, coarsely chopped
3/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs
1/3 cup all-purpose flour
1/2 cup toasted walnut halves


Position a rack in the lower third of the oven and preheat the oven to 325°F. 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.


Break the nuts into large pieces over the batter and fold them in.


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 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.


Pairs Well With


Notes

Scharffen Berger Chocolate Maker Co-founder Robert Steinberg developed this recipe, but when the brownies came out of the test kitchen oven, they didn’t have their usual glossy, crackled top and fudgy texture. The Essence of Chocolate (Hyperion, 2006) cookbook crew asked Robert to make the brownies while they watched. We realized that an electric mixer doesn’t work for this recipe. The batter must be beaten by hand until it pulls from the sides of the bowl. This sounds like a task but it’s not; there’s something homey and satisfying about stirring this thick, glossy batter yourself.

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11264 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51079 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana