Monday, January 23, 2017

Classic Fudge Brownies

While perusing one of my favorite cookbooks Simply Sensational Cookies by Nancy Baggett I came across a "classic" brownie recipe that looked easy, fudgy and delicious, my three criteria for the perfect brownie.

Classic Fudge Brownies

10 Tablespoons unsalted butter, cut into chunks
3 ounces unsweetened chocolate, chopped
11/2 cups granulated sugar
1/4 good quality cocoa powder, I use Valrhona Cocoa Powdersifted after measuring if lumpy
1/2 tsp salt
3 large eggs room temperature
2 Tablespoons water
3/4 cup all purpose flour

Preheat oven to 350 and position the rack in the center of the oven. Line an 8 inch baking pan with aluminum foil and spray with cooking spray.

In a large microwave safe bowl, with the microwave on 50% power, melt the butter and the chocolate together, stir at 30 second intervals, until the mixture is just melted.  Or you can melt the butter and the chocolate in a saucepan over low heat, stirring constantly until the chocolate and butter are melted and smooth.

Remove bowl from microwave and stir in the sugar, cocoa powder and salt until smooth. Then add the eggs and 2 tablespoons of water and stir vigorously until the sugar is dissolved and well blended. Add the flour and stir until the batter is shiny. Pour into prepared pan and smooth the top.

Bake for 20-25 minutes or until the edges are just pulling away from the pan and a toothpick inserted into the center comes out mostly clean, with the bottom still a little mouse and gooey.

Cool on wire rack, then refrigerate for 45 minutes so they are easier to cut. Enjoy

These brownies are perfect! Moist, fudgy, chocolaty and fabulous. I think they would make a great addition to a party platter for the Superbowl.

Linking to:
A Stroll Thru Life
Between Naps on The Porch

1 comment:

Starting Over, Accepting Changes - Maybe said...

Your's always look so much better than mine.