Fudge-like Brownies

There’s absolutely no need to provide any rationale for making fudge-like brownies, is there? When I was in the Brownies in 3rd grade, we made the most incredible fudge recipe ever. I, unfortunately, only had one piece of that incredible fudge and never remembered or located the recipe – so I only have the memory of that incredible fudge remaining – I hope to find that recipe one day! In the interrim, I did find this fudge-like brownie recipe that is a good stand in.

The brownies taste great! They can be frozen and defrosted and they still taste great. To complement the chocolate flavor, I served the brownies with sweet n’ tart raspberries. I also sifted some confectioners’ sugar on top of the brownies prior to serving them.

This is a recipe from baker Rick Katz from the Baking with Julia cookbook.  Makes about 20 brownie cubes.

Fudge-like Brownies Ingredients:

  • 1.25 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (8 oz) unsalted butter
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 2 ounces bittersweet chocolate, coarsely chopped
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs

Center a rack in the oven and preheat the oven to 350 degrees F. Sift the flour and salt together and set aside. Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently to ensure the chocolate doesn’t start to burn (or use a double boiler over simmering water). I actually microwaved the butter and chocolate for 10 seconds at a time and stirred each time, to be sure the chocolate didn’t burn. Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat (if you’re working over the stove) and stir in the vanilla. Pour the mixture into a large bowl.

Put the remaining 1 cup sugar and the eggs in to the bowl of a mixer (or mixing bowl if you’re mixing by hand) and whisk by hand to combine. Slowly pour half the sugar and eggs into the chocolate mixture, stirring gently but constantly so the eggs don’t set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale and double in volume, about 3 minutes. Using a rubber spatula, fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in the dry ingredients.

Pour the batter into an unbuttered 9-inch square pan – a ceramic or glass pan is ideal. Bake the brownies for 25 to 28 minutes until the brownies rise a little and the top turns dark and dry. Check the center of the brownies at the 23 minute mark. The brownies are best still gooey and just barely set. Cool the brownies in the pan on a rack.

The brownies don’t freeze solid so they can also be mixed into ice cream.


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