Monday, May 13, 2013

Classic Fudge Brownies


I love trying out new, rad desserts with crazy new flavor combinations. It's fun and satisfying. But sometimes we need to keep it simple. Go with what we know.

Brownies are a dessert treat that very rarely disappoint. They are versatile and comforting. There are tons of brownie recipes out there, and you can jazz any brownie up into something unique and exciting.


When my parents came up this weekend for a Boston adventure, I was trying to think of a tasty dessert that I could whip up for them on the night they arrived. My mom suggested warm brownie sundaes, which was absolutely genius.


My personal brownie preference is one that has more of a cake-like texture, rather than very dense, fudgy brownies. The recipe that follows is just that -- rich and chocolatey with a texture that is more crumbly with a soft and fudgey middle. My mouth is watering just thinking about them!


This recipe is easy to throw together and even easier to eat. You don't need to use any kind of electric mixer...just a couple of mixing bowls, a whisk, and some elbow grease will get you there.

Start by whisking together the dry ingredients (flour, cocoa powder, baking powder, a pinch of salt, and a touch of cinnamon).


In a make-shift double boiler (that is, a large bowl set over a pot filled with about a couple of inches of simmering water), melt together 2 sticks of butter and 6 oz. of bakers chocolate. Please keep bakers chocolate away from dogs and cats!!


Allow the chocolate to cool slightly. Then, a bit of brown sugar and granulated sugar get mixed in along with 5 eggs and tasty vanilla extract. Chocolate. Fudge. Overload.


Dump the dry ingredients into the wet ingredients and mix until totally incorporated.


Bake in a greased 9 x 13 glass baking dish for 35 to 45 minutes.


Wait rather impatiently for the brownies to cool...


Cut them into 12 big squares...


And devour! For ultimate results, serve brownies with ice cream and a buffet of toppings for irresistible ice cream sundaes.


My toppings bar included chocolate syrup, Reeses pieces, chopped walnuts, fresh strawberries, shaved coconut, and non-pareilles. My mom was mad that there was no whipped cream, but I don't like whipped cream so I didn't bother making any! hahah OOPS! Next time!

This is a great dessert to make for a crowd. Brownies will last, well wrapped in an airtight container, for about 4 days (if they last that long...). Adapted from the Joy the Baker Cookbook.


Here's what you need for Classic Fudge Brownies (Print Recipe!)

1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
2 sticks unsalted butter
6 ounces bakers chocolate, roughly chopped
1 1/4 cups brown sugar
1 cup granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
Cooking spray (such as Pam)

Here's what you do

Preheat oven to 350 degrees. Spray a 9 x 13 glass baking dish with cooking spray and set aside.

In a medium bowl, whisk together flour, cocoa powder, cinnamon, baking powder, and salt. Set aside.

In a medium sauce pan, simmer 2 inches of water over medium-high heat. Do not allow the water to come to a boil. Place a large heat-proof bowl over the water (be sure the water is not touching the bottom of the bowl or the chocolate will scorch). Add the butter and chocolate to the bowl and stir constantly until melted. Remove from the heat and allow to cool for about 10 minutes.

Whisk in the brown and granulated sugar until dissolved. Whisk in the eggs one at a time until well-combined. Stir in the vanilla.

Dump the dry ingredients all at once into the chocolate mixture. Slowly fold together until all the flour has dissolved into the chocolate. Pour the batter into the prepared baking dish and smooth out the top. Bake in the upper third of the over for 30 to 40 minutes or until a toothpick comes out with a few crumbs attached. Allow to cool in the pan.

Cut into 12 even squares using a sharp knife. Serve warm with ice cream and toppings or just as is. Store well-wrapped at room temperature for up to 4 days.


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