The old chocolate fudge brownies recipe published on November 6, 2008 was loved by many but I have discovered an even better recipe so I am relegating the old one to page two of this post. This new recipe, based on Martha Stewart’s in her Baking Handbook, is fudgy and slightly chewy too, characteristics which, for me, make a brownie perfect. The brownies are great just plain but you can top them with chopped nuts to make them more festive and special, and good enough for gift-giving. If you’re not a fan of nuts, you can drizzle melted white chocolate over the brownies or sprinkle them with powdered sugar.
- 500 g. of dark chocolate, cut into small pieces
250 g. of butter, cut into small pieces, plus 1 tbsp. for greasing the pan
3 c. of sugar
1 tsp. of salt
4 large eggs
1 tbsp. of vanilla extract
1-1/2 c. of all-purpose flour
1/4 c. of chopped pecans
1/4 c. of chopped walnuts
- Preheat the oven to 350F.
Lightly butter the bottom and sides of a 13″ x 9″ x 2″ pan. Line with baking paper, leaving a two-inch overhang. Butter the baking paper.
Place the chocolate and butter in a large glass mixing bowl. Heat in the microwave, at MEDIUM heat, for three to four minutes or until softened. Alternatively, use a double boiler and melt over hot water. Beat the chocolate and butter until smooth. Cool.
Add the eggs, one at a time, mixing after each addition.
Add the sugar and salt. Mix. Stir in the vanilla extract.
Add the flour. Mix until smooth. Pour into the prepared pan.
Sprinkle the chopped nuts over half of the brownie batter.
Bake for 50 to 55 minutes at 350F or until a toothpick inserted at the center comes out with very few crumbs. Underbaking the brownies a little helps keep it chewy and fudgy.
Place the pan on a rack. Cool.
Using the overhanging baking paper, lift the baked brownie in one piece and transfer to a cutting board.
Cut down the middle to separate the half with the nuts and the plain half.
Cut the half with nuts into two-inch squares (or whatever size you prefer — you may even cut them into bars). Place each piece in a cupcake paper liner.
Cut the remaining half into two portions. Sprinkle one portion with powdered sugar. Drizzle melted white chocolate over the other portion. Cut everything into squares or bars.
If you intend to give away the brownies as gifts, I suggest variety with each box containing brownies with nuts, brownies with powdered sugar and brownies with white chocolate topping.
If you intend to store the brownies, I do not recommend using the powdered sugar topping as it may absorb moisture.
Cooking time (duration): 1 hour and 30 minutes
Number of servings (yield): 60 to 70 squares
Meal type: snack
The old chocolate fudge brownie recipe from November 6, 2008 is on page two.