Fudgy Brownies
At the risk of offending traditional pastry chefs, I’ll admit that I’m actually a big fan of boxed brownie mixes. They’re always easy to make, and since the brownie is such a basic dessert, there’s often no need to get fancy. However, if you do have a little extra time, making them from scratch with good-quality bittersweet chocolate really elevates the flavor and texture, taking them from an after-school snack to a decadent dessert.
Recipe information
Yield
makes 2 to 3 dozen brownies
Ingredients
Preparation
Step 1
Preheat the oven to 350˚F. Line a 9-inch square metal baking pan with parchment paper and spray lightly with nonstick cooking spray. (Please note: Unlike the cookie recipes where you can use either parchment paper or nonstick cooking spray, in this recipe the relative sugar content in the brownies requires both the parchment paper and cooking spray for cooking. Otherwise the brownies will stick to the pan.)
Step 2
Heat the butter and chocolate in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon, until the butter and chocolate are fully melted and combined. Remove the bowl from the heat and cool to room temperature.
Step 3
Whisk the eggs in a large mixing bowl. Add the granulated sugar, brown sugar, vanilla, and salt, and continue to whisk until they are all combined. Add the melted chocolate slowly and whisk until incorporated, about 1 minute.
Step 4
Once the chocolate is incorporated, sift the flour into the bowl and gently stir with a rubber spatula until the flour is combined, about 1 minute.
Step 5
Pour the brownie batter into the prepared pan. Bake for 45 to 50 minutes, rotating the pan once halfway through. Before removing the pan from the oven, gently shake it—if the middle of the brownies remains still, they are done. Run a knife along the sides of the pan and allow the brownies to cool in the pan to room temperature, about 1 hour.
Step 6
Once cooled, the brownies can be sliced and served immediately, kept in an airtight container at room temperature for up to 1 week, or wrapped tightly and frozen for up to 8 weeks.
Fashion Emergency
Step 7
For best results in trimming and cutting brownies, after the brownies have come to room temperature in the pan, place the pan in the refrigerator for at least 1 hour. Once the brownies have chilled, remove them from the pan, remove the parchment paper lining the bottom of the brownies, then flip them right side up onto a cutting board. Use a large chef’s knife, with a damp hot towel nearby, to first trim the edges (about 1/2 inch) around all sides. Then score the brownies lightly with your knife to mark the grid by which you would like to cut them. Finally, in a smooth motion, drag the knife through the lines of the grid to cut the brownies into pieces. Be sure to use the damp towel to wipe the knife clean if it accumulates brownie crumbs between slices.
