Fudgy Chocolate Brownies

These decadent Fudgy Chocolate Brownies are to die for.  I have never met anyone that doesn't like chocolate.  I find that chocolate makes everything better, at least for me it does.  These fudgy brownies can be topped with pecans, walnuts, chocolate ganache or just a big scoop of ice cream or a glass of milk.

Perfect for any occasion, easy and very satisfying.  Make sure you eat a piece because I'm sure everyone is going to want a second serving.  

I know what you are thinking right now, they look so good and believe me they are.  

The top has a crunch and the inside is really fudgy and delicious.  I'm having my piece with a nice scoop of Whipped Cream and a cup of milk.

Why feel bad about eating just a little piece.  It's really worth the calories and the carbs too.  Go ahead and make these, you will be really happy you did. 

Ingredients

5 ounces semisweet or bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

8 tbsp unsalted butter, cut into 4 pieces

3 tbsp unsweetened cocoa powder

3 large eggs

1 1/4 cups sugar

2 tsp vanilla extract

1/2 tsp salt

1 cup all-purpose flour

Adjust oven rack to lower-middle position and heat oven to 350 degrees.  Make foil sling for 8-inch square baking pan by folding 2 long sheet of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan.  Push foil into corners and up sides of pan, smoothing foil flush to pan.  Grease foil and set pan aside.

Melt semisweet chocolate, unsweetened chocolate, and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth.  Whisk in cocoa until smooth.  Set aside to cool slightly.

Whisk eggs, sugar, vanilla and salt together in medium bowl until combined, about 15 seconds.  Whisk warm chocolate mixture into egg mixture.  Using rubber spatula, stir in flour until just combined.  Transfer batter to prepared pan; spread batter into corners of pan and smooth surface.  Bake until slightly puffed and toothpick inserted in center of brownies comes out with few moist crumbs attached., 35-40 minutes, rotating pan halfway through baking.

Let brownies cool in pan on wire rack to room temperature, about 2 hours.  Remove brownies from pan using foil,  loosening sides with paring knife, if needed.  Cut brownies into 1-inch squares and serve.

Tip:  To melt the chocolate in a microwave heat them at 50% power for 2 minutes.  Stir the chocolate, add the butter, and continue heating until melted, stirring once every additional minute.  Either dutch-processed or natural cocoa powder works well in the recipe.

Just in case you are wondering as I was when reading the recipe.  This recipe does not have baking powder as an ingredient.

Do not cut brownies until ready to serve.  Brownies can be wrapped in plastic wrap and refrigerated for up to 3 days. 

Source:   The Cook's Illustrated Baking Book