Sally’s Seriously Fudgy Brownies (9×9)
Description
I have several brownie-type recipes posted, but after trying Sally’s (updated) version, I erased a couple of oldies! – and we all declared these the best-ever. As a note to self, my posted Crinkle Top Fudge Brownies will still be the go-to for a faster, no equipment required, 9 x 13 pan for a crowd of chocolate craving individuals; my kids could make them blind-folded. These however, are truly seriously fudgy, the instructions are perfect, and they are most definitely company worthy. Bake at your own risk – enjoy!
Ingredients
3/4 c. (170 g) butter, cut up into tablespoon-sized pieces
113 g (4 oz) good semi-sweet chocolate, chopped – I used 70% dark chocolate – divide this in half
1 2/3 c. (333 g) sugar AND 3 eggs, room temperature
2 t. vanilla
1 c. (100 g) cocoa AND 1 c. (125 g) flour – both sifted, together is fine AND 1/2 t. sea salt
1 c. (180 g) chocolate chips – I used semi-sweet mini’s
Instructions
Preheat the oven to 350, lightly spray a 9 x 9 metal cake pan, line it with parchment, leaving an overhang on 2 sides. There’s no need to spray the parchment – set this aside.
In a small, microwave-proof bowl, warm the butter and half of the chopped chocolate together in 30 second increments until the mix can be smoothly mixed together, but is not hot. Set this aside.
Use your electric mixer fitted with the whisk attachment to slowly combine the sugar and eggs. Once they’ve started to come together, scrape down the sides and then beat on medium-high for about 3 minutes until the sugar has dissolved and the mix is a pale yellow and ribbon-y. Scrape in the warm butter/chocolate mix, add the vanilla and beat again to combine.
Carefully spoon in the sifted cocoa and flour, add the salt, and beat on low (the whisk attachment should still do the job) until all of the dry ingredients are incorporated. Remove the bowl, scrape off the whisk attachment, and then use a sturdy spatula to fold in the remaining chopped chocolate and chocolate chips. The batter will be very thick, spread it as evenly as possible into your prepared pan.
Bake for about 30 minutes until an instant thermometer comes out of the center at 200 degrees. Check a couple of places in case you hit chocolate. A titch underdone is way better than overdone and the brownies will continue to set as they rest. Leave the brownies to cool completely in the pan, on a rack.
When they’ve cooled and reached room temperature, use the parchment handles to carefully lift out to a cutting board and slice into an even 16 or 25 bar grid – they’ll slice beautifully! Serve as is, lightly warmed with ice cream (and berries!), or freeze for a treat later on. So glad I tried these!
