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ULTIMATE FUDGE BROWNIES

The only brownie recipe you’ll ever need!

By Ellen SPublished 2 years ago 2 min read
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When I say that this is the only brownie recipe you’ll ever need for the rest of your life, I’m really not kidding. So decadent and custard-like, I’m not even entirely sure I understand the physics behind how the near-liquid fudge suspends its shape as you lift a gooey square to your awaiting lips. Still don’t believe me? I dare you to bake them just once and not fall head-over-heels in love.

These brownies have a rich chocolate flavor with just the right amount of sea salt to perfectly balance on your palette with every addictive bite. I guarantee you’ll permanently ditch the boxed stuff once you see how easy it is to make you and your loved ones the best brownies of your lives.

ULTIMATE FUDGE BROWNIES

(24 PIECES)

- 340g (1-1/2C) Unsalted butter

- 454g (2-2/3C or 1LB.) High quality

dark chocolate*

- 700g (3-1/2C) White sugar

- 6 Large eggs

- 13g (1 TBSP) Vanilla extract

- 142g (1-1/8C) AP flour

- 32g (1/3C) Cocoa powder

- 3g (1/2tsp) Sea salt

Preheat oven to 325° and grease and parchment-line a 13x9 metal baking dish. Gently melt the butter and chocolate in a glass or metal bowl set over a medium saucepan filled with 1” of water set to a gentle simmer. The bottom of your bowl should not touch the water.

Place the sugar in the bowl of a stand mixer fitted with the paddle attachment. On low speed, drizzle in the melted chocolate until just combined.

Continuing on low speed, add the eggs and vanilla, one egg at a time, until just mixed.

Immediately drizzle in the dries and continue to paddle on low until JUST combined (finishing with a rubber spatula by hand for good measure, to avoid over-mixing.)

Immediately pour batter into the prepared pan, spread evenly and bake for about 40-60 mins, rotating halfway, or until a toothpick or knife inserted in the center comes out mostly clean (see picture below).

Allow to cool at room temp. For best slicing results, chill until firm, loosen from the edges of the pan with a butter knife, turn out onto a cutting board, remove the parchment, flip right side up and slice into 24, 2” squares. (If you are having trouble turning the brownies out, carefully run the bottom of the chilled pan over an open flame on your stove top for 5-10 seconds at a time and try again. Repeat as needed until the brownies release)

Serve at room temperature.

*high quality chocolate is really important to this recipe, as using processed chips will alter the final texture. For best results, use couverture such as Valrhona or Guittard. For store-bought, I use Lindt, Godiva or Ghiradelli 70-85% chocolate bars that I rough-chop.

You’re welcome! 🍫

recipe
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About the Creator

Ellen S

Former opera singer turned executive pastry chef in NYC. Always happy to talk all-things baking, cooking, music and ghost stories 🙃 If you like what you see, a 💜 or a tip would be greatly appreciated!

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