Fudge Brownies
A Pinch of Background
So call me crazy, but there is absolutely no cocoa powder in this recipe. Now, this does not mean there is no chocolate in here. In fact, there is an abundance of chocolate, which is great because chocolate is easily one of my favorite things in the world.
It all started when I bit into this incredible brownie at a cafe in midtown Manhattan, no it was not at a Starbucks, but I definitely did not expect to find such a wonderful treat so out of the blue. I just had to ask how they made it that good. All they said was lots of butter and lots of real chocolate. To me, that was completely unheard of yet made so much sense. I am no professional baker, but I had to make my own version right away! Let me tell you, there is plenty of butter and real chocolate in this recipe, as well as quite a bit of egg yolks. It is a super decadent brownie that I find myself thinking about often…in the middle of the night. Let that be a (friendly) warning.
I’m just going to jump right into the recipe so that we don’t keep you away from these glorious brownies any longer. One quick note, these will last about 3 days. However, I recommend freezing any remaining brownies so that you can enjoy them up to 2 more months down the line! Send me a message if you’d like to know how to safely freeze your brownies. Now, let’s get started!
Our Ingredients
1 2/3 cups of dark brown sugar
2 cups of white granulated sugar
24 ounces pounds of semisweet chocolate chips
14 ounces unsalted butter (around 3 1/2 - 4 sticks)
8 large eggs (whites + yolk)
4 egg yolks
1 1/2 tablespoon of vanilla extract
1/2 teaspoon of kosher salt
2 cups of flour
2 milk chocolate bars (plain), broken up into pieces
Instructions
Preheat oven to 350 degrees.
Set up your double boiler by placing a sauce pan or small pot filled with water about a third of the way, over medium heat. Once the water starts to simmer, reduce the heat to low and place a glass or metal bowl over on top. Make sure the bowl is big enough to sit on top of the pot so that it will not fall in.
Place your chocolate chips and butter into the bowl of your double boiler. Stir occasionally until fully melted and incorporated together. Turn off the heat and remove the bowl from the pot so that it can start to cool down.
Add vanilla and a pinch of salt into the chocolate mixture, stir until fully combined.
Whisk sugar and the 8 whole eggs together until it forms a creamy consistency, it is best to use a hand mixer or stand mixer if possible. Next, slowly add in the 4 yolks, one by one, while whisking.
Slowly add in the chocolate mixture, vanilla and salt. Continue to whisk until fluffy and fully combined.
Scoop flour into your measuring cups before adding it to the batter. Don’t pack it into your measuring cup!
Add your flour to the batter and slowly fold it in with a wooden spoon or soft spatula.
Break up your chocolate bars into smaller pieces. You can either chop them up or place them in a food storage bag and smash them with a cup.
Fold about 1/2 of the broken pieces of chocolate into the batter. We will use the rest to top the brownies.
Place batter on a cookie sheet lined with butter and parchment paper. Using the soft spatula, spread the batter out evenly across the baking sheet. Sprinkle the remaining broken pieces of chocolate all across the batter, in any pattern you may like.
Place into the oven for about an hour! When your brownies start to form cracks on the top, leave in for 10 more minutes.
Remove from the stove and let it cool slightly for about 5 minutes. We’re ready to serve!
For a cleaner presentation, trim the crispy edges of the brownies with a sharp knife…snack on the chewy, delicious trimmed edges before anyone else gets to them (go on, you deserve it), or save them in a baggie to use as an ice cream topper or snack.
Cut the brownies into your preferred sizes, and serve! A la mode if you can…enjoy!
