Friday, June 14, 2013
Baking Illustrated, written by the talented and ingenious folks at Cook's Illustrated, I instantly knew that I had a contender for one of the best fudgy brownies I had ever sunk my teeth into. When it comes to food, what ingredients to use (and why), and why the recipes work they know what they are talking about. Not only do these people know their savory foods, they also know their sweets.
I found this recipe at the perfect time. About the time that I found it, I had an intense craving for a thick and gooey brownie. That was it, I had the recipe, all the ingredients and I HAD to make it. And make it NOW. I adapted this recipe a little; adding a few different types of chocolate than what was initially called for and adding some chocolate chunks to the mix...because let's face it, you can never have too much chocolate!
Chewy, Fudgy, Quadruple Chocolate Brownies
3 Oz semisweet chocolate
2 Oz bittersweet chocolate
8 Tbsp (1 stick) unsalted butter, cubed
3 1/2 Tbsp cocoa powder
3 Large eggs
1 1/4 Cups granulated sugar
2 Tsp vanilla
1/2 Tsp salt
3/4 Cup + 3 1/2 Tbsp all-purpose flour
3/4 Cups chocolate chunks
Preheat oven to 350.
Line a 9x9 square baking pan with parchment paper. Spray with non-stick cooking spray and set aside.
Place the semisweet, bittersweet, and unsweetened chocolate in a saucepan along with the butter and place over low-medium heat and allow to melt. Be sure to stir constantly to prevent burning. Once the mixture is melted and smooth, add the cocoa powder and whisk to combine. Set aside and allow to cool slightly.
In a large bowl combine eggs, sugar, vanilla and salt and whisk to combine. While continuously stirring, pour the chocolate mixture into the egg mixture and whisk to combine. Add the flour and stir with a wooden spoon until just combined. Pour in the chocolate chunks and stir to combine.
Pour the mixture into the prepared pan, and spread evenly. Place in the preheated oven and bake until set, and a toothpick inserted into the center of the pan comes out with a minimal amount of crumbs sticking to it, about 35-45 minutes. Remove cooked brownies from the oven and allow to cool in the pan for 5-10 minutes. Remove from pan and transfer to a cooling rack and allow to cool completely.
Once the brownies are cooled completely, cut into squares and enjoy. Store in an airtight container.
Recipe source: adapted from Baking Illustrated