Ingredients for Fudge Brownies
- 1 cup (2 sticks) unsalted butter
- 8 ounces bittersweet chocolate
- Unsweetened Chocolate
- 2 large eggs
- 1 large egg yolk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 4 ounces semisweet chocolate
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How to Make Fudge Brownies
- Position oven rack in the lower third of the oven.
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch square baking pan. Set aside.
- In a double boiler (or heat-safe bowl set over a pan of simmering water), melt 1 cup (2 sticks) unsalted butter, 8 ounces bittersweet chocolate, and 4 ounces semisweet chocolate, stirring constantly until half is melted.
- Remove from heat and continue stirring until completely smooth and melted.
- Let cool for 10 minutes.
- In a large bowl, beat 2 large eggs + 1 large egg yolk with ¾ cup granulated sugar using a whisk or electric mixer on medium speed for 4-5 minutes, until thick and pale yellow.
- Beat in 1 teaspoon vanilla extract and the cooled chocolate mixture until completely smooth.
- Using a wooden spoon or rubber spatula, gently fold in ½ cup all-purpose flour and ¼ teaspoon salt until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly to the corners.
- Bake for 30 minutes. The center will still be soft; they will set as they cool.
- Let cool completely in the pan on a wire rack for at least 2 hours.
- Cut into 16 squares. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
50g
Fat
25g
Carbs
5g
