Best Fudge Brownies
Best Fudge Brownies
ingredients
7 oz. unsweetened chocolate, chopped
2 Tbsp. good quality cocoa powder
3/4 cup butter, softened
1 1/2 cups granulated sugar
1/2 tsp. salt
3 eggs, at room temperature
1 cups all purpose flour, sifted
3/4 cups chocolate chips
1 cups chopped walnuts (or pecans)
method
Preheat oven to 300° F.
Butter a 8 by 8 inch pan and line the just the bottom with parchment paper.
Melt the chocolate and cocoa powder together in the top of a double boileror in the microwave, heating in 15 second intervals and stirring well between heatings.
In a separate bowl, or stand mixer bowl, cream the butter, sugar, and salt for 2 minutes until light and fluffy. Add the eggs, one at a time, mixing well between each addition and scraping the bowl down often.
Add the melted chocolate and mix until the colour is even.
Add the flour in 3 additions, mixing gently between additions. When all the flour is incorporated, fold in the chocolate chunks and walnuts and mix well.
Pour into the prepared pan and spread the batter evenly. Bake at 300° F. for 25 to 30 minutes. The top will look set and papery, the middle will feel very soft, and the edges will have just started to pull away from the sides of the pan. Do not over-bake.
Cool the brownies on a cooling rack on the counter until completely cooled, about 1 to 2 hours, then chill them in the refrigerator, covered with plastic wrap, for 4 to 6 hours. The chilling is the most important part as it sets the fudge like texture.
Remove from refrigerator and run a knife around the edge of the pan. Remove from pan and cut them into small squares (they are very rich). If desired, dust with powdered, icing sugar or a thin chocolate glaze and top with chopped nuts.
(Note: These brownies freeze well, if you'd like to freeze part of the batch - aka getting them out of harm's way :)
Adapted from a Polka Dot Cake Studio recipe
http://www.fortysomething.ca/2009/07/best_fudge_brownies.php