← Back to Search Results
baking
Fudgy Brownies

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Robert developed this recipe, but when the brownies came out of our test kitchen oven, they didn’t have their usual glossy, crackled top and fudgy texture. The cookbook crew asked Robert to make the brownies while they watched. We realized that an electric mixer doesn’t work for this recipe. The batter must be beaten by hand until it pulls from the sides of the bowl. This sounds like a task but it’s not; there’s something homey and satisfying about stirring this thick, glossy batter yourself.

Yield: Makes sixteen 2-inch brownies

Ingredients

  • 6 tablespoons (3 ounces) unsalted butter, cut into cubes, plus more for the pan
  • 8 ounces 70% bittersweet chocolate, coarsely chopped
  • ¾ cup plus 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • ½ cup toasted walnut halves

Directions

Position a rack in the lower third of the oven and preheat the oven to 325°F. Cut an 8 by 16-inch piece of parchment paper. Lightly butter an 8 by 8 by 2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment including the paper on the sides of the pan.

Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth. Remove from the heat.

With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.

Break the nuts into large pieces over the batter and fold them in.

Pour the batter into the prepared pan and tap the pan bottom on the countertop to level the batter. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out moist but clean.

Let cool in the pan on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment “handles,” and cool completely on the rack before cutting into 2-inch squares.


© 2006 Scharffen Berger Chocolate Maker, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 brownie.

187kcal (9%)
13mg (1%)
0mg (0%)
45mcg RAE (2%)
78mg
23mg
2g
19g
1g
22g
38mg (13%)
47mg (2%)
6g (28%)
11g (17%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
martin-yans-china Martin Yan's China
by Martin Yan
mexican-everyday Mexican Everyday
by Rick Bayless
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
desserts-4-today Desserts 4 Today
by Abby Dodge
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?