Monday, November 15, 2010

The Classic Fudgy Brownie

The brownie recipe I use most often is the "On-the-Fence Brownies" from King Arthur Flour. They are the perfect balance between fudgy and cakey. However, I recently watched a Bobbie Flay brownie throwdown which featured fudgy brownies. I realized I haven't had a truly fudgy brownie before, and I wanted to try them. I had this recipe in a book I recently got and it looked the perfect option for a basic fudgy brownie. These are fabulous! I know they look undercooked, but when you eat them you can actually see the crumb and tell they are fully baked--they are just extremely fudgy. There actually is a big difference between an underbaked "regular" brownie and a truly fudgy brownie. Joshua has discovered that he is definitely a fudgy type of brownie lover.

The Classic Fudgy Brownie

Recipe source: The Brownie Lover's Bible by Lisa Slater

1 cup (227 g) butter
1 ½ cups (300 g) granulated sugar
1 cup (220 g) brown sugar
12 oz (340 g) bittersweet chocolate, chopped
2 oz (56 g) unsweetened chocolate, chopped
6 eggs
1 tbsp (15 mL0 vanilla extract
1 tsp kosher salt
1 cup (130 g) instant flour—such as Wondra--or all-purpose flour (I used instant flour)

Preheat oven to 300°F. Line a 9x13-inch pan with overhanging parchment paper.

In a medium saucepan, melt the butter over medium heat with the sugars. Use a heat-resistant spatula or a wire whisk to mix. At first, the liquefied butter will settle over the sugar. Keep stirring until the sugar and butter have completely combined. The sugar will still be somewhat granular, but it will have incorporated the butter into a single, smooth mass.

Remove from the heat and cool for 10 minutes. Add both chocolates. Whisk until smooth.

Add the eggs and whisk until the mixture is thick and shiny.

Add the vanilla and salt. Mix to blend.

Add the flour and whisk only until smooth.

Pour into the prepared pan.

Bake for 30 – 35 minutes only. The center will puff and the edges will appear glossy and firm. The center may appear soft underneath the surface, which is fine.

Remove from the oven and let cool to room temperature.

Refrigerate until firm.

Place a cutting board over the pan and turn upside down. Remove the parchment paper.

If you are glazing the brownies, do so bottom side up for an entirely smooth surface.

If you are eating them as is, invert them onto another board and slice into cubes, rectangles or triangles.

Store in the fridge wrapped in plastic for up to 2-3 weeks. Freeze wrapped in plastic and foil for up to 6 months.

1 comment:

  1. This is so ggggggggggooooooooooooooooooooddddddddddddd! I can eat a ton they're sooooooo yummy!