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The Ultimate Fudgy Brownies
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Description
Chocoholics beware, this is the hard stuff. Completely rich and fudgy these require a glass of milk for sure.
Ingredients
- 16 ounces, weight Semisweet Chocolate Chips
- 16 Tablespoons Salted Butter, Cut Into Pieces
- 2 cups All-purpose Flour
- ½ cups Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1-½ teaspoon Salt
- 3 cups Granulated Sugar
- 6 whole Eggs
- 12 ounces, weight Semisweet Chocolate Chips
- 1 cup Butter, cut into pieces
- 1-½ teaspoon Mexican Vanilla, Or Pure Vanilla Extract If You Can't Get Your Hands On Mexican Vanilla
- ¼ teaspoons Salt
Preparation
Preheat oven to 350.
In a double boiler or with a medium glass mixing bowl over a sauce pan with 1 inch of water, melt together the chocolate and butter.
While the chocolate and butter are melting, whisk together in a second large mixing bowl the flour, cocoa powder baking powder and salt.
Add the sugar to the melted chocolate and butter one cup at a time. Add in the 6 eggs one at a time, stirring till completely smooth.
Pour the wet ingredients into the dry ingredients and fold until just barely combined.
Pour the batter into a 16×9×2 baking sheet that has been lined with parchment and buttered. Spread in an even layer using a spatula.
Bake for 45-50 mins.
Allow to cool for 30 mins in the pan.
Melt together the chocolate chips, butter, vanilla and salt.
Pour over the cooled brownies and spread evenly. If you make cool ripples in the ganache topping the brownies will have a nice visual interest once you cut them up.
Cool in the fridge for 2 hours to set the ganache.
Use the ends of the parchment paper to lift the brownies from the pan onto a cutting board.
Cut into at least 24 brownies. Smaller sized brownies would be fine, anything bigger would be way to rich to handle.
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7 Comments
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julip1882 on 1.16.2010
I’m going to try these, but will adjust the salt. I don’t buy salted butter, so unsalted should make a big difference.
Like the other reviewer, I don’t know that I’ve ever seen this size pan….what brand is the pan that you use for this?
redfox on 10.20.2009
Well, I made it in a 9×13 pan and they turned out alright with a little extra baking time. I agree though, they’re a little too salty, and I even reduced the salt per someone’s comments. I don’t think there needs to be salt in the frosting, I did a sprinkle there and it was too much. These also seem to be a little too time consuming for something as simple as brownies. Other than that, there’s plenty of chocolate so that’s a good thing
redfox on 10.1.2009
Can I make this in a 9×13 pan? I don’t have the size you suggested…
lisa brower on 9.26.2009
these brownies WOULD have been phenominal but they have way way way too much salt in them. they are super yummy and moist and fudgy, but the salt was just too strong. i LOVE salt and they were still too salty. when making them, i tripled checked the amount of salt going in becuase it sounded like a bit much…. should have trusted my instincts. i will definitly make them again, but cut back on the salt BIG time.
acrafton on 7.23.2009
I cannot wait to try this. I hate the taste of brownie mixes.