Fudge Brownies
From my book, A Baker's Passport
Equipment
- 13 x 9" baking pan
- medium bowl over medium saucepan
- electric mixer
- spatula
Ingredients
- 1.5 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp kosher salt
- 8 oz premium dark chocolate, finely chopped
- 1 cup (two sticks) butter (preferably unsalted European style, such as Plugra)
- 4 large eggs
- 1 tbsp vanilla
- 1 tbsp strong brewed coffee or espresso
- 1 tbsp dark rum or Kahlua
- 1 cup white sugar
- 1.5 cups light brown sugar
- 1 cup broken walnuts or pecans (optional)
- 1/2 cup cup powdered sugar, sifted (optional)
Instructions
- Preheat the oven to 350°F and prepare a standard (13 by 9-inch) brownie pan with parchment paper (allowing a few inches to extend over the top of the pan to use as handles to lift the brownies out later) and set aside.
- Sift together the flour, cocoa powder, and salt and set aside. Place the chocolate and butter in a medium bowl over a pan of simmering water (a double boiler works here, too) and occasionally stir until they have melted.
- In an electric mixer fitted with the whisk attachment, whisk together the eggs, vanilla, coffee, rum and sugars on low speed. Turn the mixer up to high speed and allow this mixture to whip for about 5 minutes until light and fluffy (or full volume).
- Take the bowl off the mixer, and fold in the melted chocolate mixture with a large spatula. Slowly add half of the flour mixture and fold by hand until incorporated. Add the rest of the flour mixtures and then fold in nuts.
- Transfer the batter to the prepared pan and bake for 45 minutes or until the sides are brown with a little softness in the center – a toothpick inserted in the center should come out with a little bit of soft batter. Turn off the oven and allow the brownies to stay in the oven for another 10 minutes, then remove and allow to cool.
- Once the pan comes close to room temperature, wrap it in plastic wrap and put it in the refrigerator for about 30 minutes. Slice cold. Use a ruler to cut into 2” squares. For triangles, cut each square diagonally. This is the ideal serving size for these brownies, as they are very rich.
- Using a small strainer or tea strainer, dust each brownie heavily with sifted powdered sugar if desired.