These brownies are the quintessential fudgy brownies, with deep chocolate flavor. Eat these fudge brownies topped with ice cream and accompanied by a cold glass of milk or a cup of steaming hot coffee.
Preparation time: 25 minutes
Baking time: 35 minutes
Yield: 16 2-inch squares
1 tablespoon butter, softened
4 ounces unsweetened chocolate
3 ounces bittersweet chocolate
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
1 teaspoon vanilla extract
3/4 cup plus 1 tablespoon flour
2 tablespoons unsweetened Dutch-processed cocoa powder
1/8 teaspoon salt
Preheat the oven to 350 degrees F.
Line an 8-inch square baking pan with a large piece of aluminum foil, letting it hang over the edges about 2 inches.
Butter the foil lightly with the tablespoon of butter.
Finely chop the unsweetened and bittersweet chocolate.
Cup the 3/4 cup butter into small pieces.
Place the unsweetened chocolate, bittersweet chocolate, and butter in the top of a double boiler over hot water; stir often with a rubber spatula to ensure even melting.
Or combine the chocolates and butter in a microwave-proof bowl and melt in a microwave on low for 30 second bursts.
Remove the top pan of the double boiler and wipe the bottom and sides very dry.
Let stand to cool for 10 minutes, stirring often.
Stirring prevents a skin from forming on top.
Separate one of the eggs, placing the yolk in a large mixing bowl.
Add the remaining 2 eggs to the yolk.
Using a mixer, whip the eggs and egg yolk.
Add the sugar.
Whip until the mixture is very pale and thick.
You want it to hold in a slowly dissolving ribbon when you lift the beater.
Blend in the vanilla.
Sift the flour, cocoa powder, and salt onto a piece of waxed paper.
Add the melted chocolate mixture to the egg and sugar mixture.
In three stages, add the flour and cocoa mixture to the batter, blending well after each addition.
Transfer the batter to the prepared baking pan.
Bake the brownies for 35 minutes, until a tester inserted in the center comes out with a few moist crumbs clinging to it.
Remove the pan from the oven and place it on a cooling rack to cool completely.
Lift the brownies from the baking pan by pulling on the edges of the aluminum foil.
Place the brownies on a cutting board.
Peel the foil away from the sides of the brownies.
Cut into 4 rows in each direction with a knife
Dip the knife in hot water and dry it between cuts.
Store in an airtight container between layers of waxed paper at room temperature for up to 4 days.
Freeze for longer storage.
Per serving: Calories 260 (From fat 145); Fat 16g (Saturated 10g); Cholesterol 65mg; Sodium 30mg; Carbohydrate 29g (Dietary fiber 2g); Protein 3g.