Fudgy Dark Chocolate Brownies
Author: adapted from Robert Steinberg
Recipe type: Dessert
Cuisine: International
Serves: 8 or 9 brownies
- 6 tablespoons unsalted butter, cut into cubes, plus more for the pan
- 8 ounces dark chocolate chips or chunks
- ¾ cup plus 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 2 large eggs
- ⅓ cup all-purpose flour
- ½ cup toasted walnut halves
- Position a rack in the lower third of the oven and preheat the oven to 325 degrees 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.
- Fold the walnuts into the batter.
- 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 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 squares.
Recipe by Kitoula's Greek Food Journal at https://kitoula.com/2018/02/gooey-fudgy-dark-chocolate-brownies/
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