Fudge Brownies Supreme
An exceptionally moist, mousse-textured fudge brownie with deep chocolate flavor. No frosting or nuts needed.
Ingredients
unsalted butter
1/2 cup plus 2 tablespoons (1 stick plus 2 tablespoons)
bittersweet or semisweet chocolate (not unsweetened, broken up or coarsely chopped)
5 ounces
all-purpose white flour
2/3 cup
salt
1/4 teaspoon
sugar
1 cup
packed light brown sugar
1/3 cup
large eggs
3
vanilla extract
2 1/2 teaspoons
unsweetened American-style cocoa powder (sifted after measuring, if lumpy)
1 1/2 tablespoons
Instructions
1
Prepare oven and pan
Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan or coat with nonstick spray. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease the foil or coat with nonstick spray.
2
Melt butter and chocolate
In a large, microwave-safe bowl, microwave the butter and chocolate on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, in a large, heavy saucepan, melt the chocolate and butter over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.
3
Mix batter
In a small bowl, thoroughly stir together the flour, cocoa powder, and salt; set aside. Stir the sugar and brown sugar into the chocolate-butter mixture until well combined. Add the eggs and vanilla and stir until the sugar dissolves and the mixture is well blended and smooth. Stir in the flour mixture just until evenly incorporated. Turn out the batter into the baking pan, spreading to the edges.
4
Bake
Bake in the middle of the oven for 28 to 33 minutes, or until the center is almost firm when tapped and a toothpick inserted in the center comes out clean except for the bottom 1/4 inch, which should still look moist. Transfer the pan to a wire rack and let stand until the brownie is completely cooled. Refrigerate until well chilled.
5
Cut and serve
Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard the foil. If desired, cut away and discard any overbaked edges. Using a large, sharp knife, cut the brownie into 12 bars; wipe the knife clean between cuts.
