Do you ever have those days….
Where you just need chocolate?
I pretty much live my every day…..
Just needing chocolate.
These are probably the best fudge brownies I have ever made or eaten.
The recipe is from my new favorite cookbook – The Clinton Street Baking Company Cookbook ( which is our favorite brunch spot in NYC).
THE BEST FUDGE BROWNIES EVER
2 & 1/3 cups semi-sweet chocolate chunks or chips ( I prefer dark – 52 – 62% cacao)
2 cups sugar
2 sticks ( 16 tbsp.) unsalted butter, cubed
5 large eggs
1/2 tsp. vanilla extract
2 cups all-purpose flour ( minus 1 & 1/2 tbsp.)
1/2 tsp. baking powder
1/2 tsp. salt
- Preheat the over to 350°F, if using convection set it to 325° F.
- Lightly grease a 9X12″ pan and line it with parchment paper to prevent sticking.
- Melt the chocolate, sugar and butter in a microwave safe bowl in microwave, on high heat.
- Stir at 1-minute intervals.
- Total time to melt will be 2 & 1/2 – 3 minutes. Or melt the mixture in a stainless steel bowl of a double boiler.
- Let it cool.
- Whisk eggs and vanilla extract into warm chocolate mixture.
- Sift dry ingredients into a separate bowl.
- In two stages, gently fold the dry ingredients into the wet batter until combined.
- Evenly distribute the batter into the prepared pan.
- Top with a flavoring, if desired ( see Variations)
- Bake brownies for 25 minutes, until the top is cracked and the center is still fudgy.
- Allow the brownies to cool int he fridge overnight or for a few hours and cut into approximately 3″ squares once cooled.
- Remove the brownies from pan and trim the edges.
- Peanut butter: Dollop 1/2 cup softened peanut butter ( not natural) over the batter before baking brownies. us the tip of a butter knife to go back and forth through the peanut butter and brownie batter, vertically and horizontally, to make a feathered design.
- Nuts: Add 1/2 cup sliced almonds or chopped walnuts to the batter.
- Chocolate chunks/chips: Add 1/2 cup semi-sweet chocolate chunks to batter.
- Peppermint: Add 1 tsp. peppermint extract to the batter.