It's time for fudgy brownies.
Fudgy brownies.
When it comes to brownies, I lean towards fudgy
as opposed to cakey.
Fudgy brownies are for serious chocolate lovers.
And the difference between gooey, fudgy brownies
and cakey, crumbly brownies lies in the fat content.
More butter and chocolate equals fudgy.
More flour equals cakey.
Here’s the recipe:
Fudgy Brownies
2 sticks unsalted butter
8 oz. bittersweet chocolate
1 cup sugar
1 cup dark brown sugar
4 eggs
1/2 tsp salt
1 TB vanilla
1 cup flour
Heat oven to 350.
Butter a 9x13-inch baking pan
and line with buttered parchment paper.
Combine butter, chocolate, and sugars and melt,
either in microwave on low power
or in a double boiler set over simmering water.
Cool slightly.
In a large mixing bowl,
whisk eggs until light and foamy.
Whisk in salt, vanilla, and chocolate mixture.
Fold in flour until just combined.
Pour batter into prepared pan.
Bake 35-40 minutes.
Cool in pan on rack.
When cool, evenly spread frosting over top.
For the ganache frosting,
I went with what I had, which was both
semi sweet and bittersweet chocolate.
Bags are 10 oz. so you could use all of either one or the other.
Or you can combine the two like I did.
The fractions of ounces don't really matter that much.
If it's too thick (Chocolate?? Too thick???),
add in more cream.
Too thin? Melt more chocolate.
Rosie, being Rosie, likes to shake things up,
so ... (using what's in my pantry)
Chocolate Ganache
4.2 oz. semi sweet chocolate
6.4 oz. bittersweet chocolate
1 TB butter
1 cup heavy cream
Combine all ingredients and heat until melted.
Mix thoroughly, then pour over cooled brownies.
If you like, press in a pecan on top of each brownie.
Because I subscribe to the dictum that more is more, I urge you to to pool some homemade chocolate sauce on a plate, firmly plant a square of fudgy brownie in the chocolate sauce, add some ice cream, and pour on more chocolate.
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