Sunday, January 22, 2012

Dense Fudgy Brownies

In my world, there's always room for one more brownie recipe, especially a dense and fudgy one and this one is the fudgiest ever!

These are appropriately named "Luxury Brownies" and they are so luxurious, using the best dark chocolate you have, along with a good quality cocoa can you beat that? The original recipe calls for your choice of nuts, either one kind or an assortment but instead of nuts, I used  threw in a handful of Ghirarrdelli bittersweet chocolate chips, since no one in my family likes nuts in their brownies except me...and goodness knows I don't dare make them just the way I alone like them! That would be dangerous!

Just remember to cut very tiny squares for serving. They're that rich.

Luxury Brownies ( adapted from here)

7.1 oz. unsalted butter
1 1/2 cups sugar
4 eggs, room temp. and whisked
8.1 ozs. dark chocolate ( good quality), chopped into very small pieces.
4.9 ozs. AP flour
Scant 1/2 cup (1.4 ozs.) cocoa powder ( good quality, like Valhrona)
Pinch salt
Approx. 7 ozs. nuts of your choice (technically this comes to roughly 2 cups, depending on which nuts you choose, but I think one cup is more than enough)
You can use a combination of pistachio, walnut, hazelnut, pecans or just one kind that you like.
Butter and line with foil, an 8" x 8" pan. Preheat oven to 350.

1. Sift together flour, cocoa powder and salt. Set aside.
2. In a large saucepan, melt butter completely.
3. Add the sugar and stir til the sugar is dissolved.
4. In a separate bowl, mix the chocolate pieces and eggs together, making sure it's all well mixed.
5. Pour the piping hot butter/ sugar mixture into the chocolate/eggs mixture, mixing quickly and thoroughly. If there's still some chocolate not totally melted, just put the bowl over some gently simmering water and stir til it's all melted.
6. Scoop spoonfuls of the flour/cocoa powder into the mixture, stirring with a rubber spatula just til no traces of flour can be seen.
7. Gently stir in the nuts (leave some out to decorate the top, if you want it to look pretty!) or add the chocolate chips, if going that route.
8.Pour the batter into your prepared pan and decorated the top with your nuts, if using.
9. Bake 18 to 22 minutes.
The brownies are cooked when the edges are slightly dry, the top is shiny and has cracked. The center of the brownie should not be wobbly when shaken. Important! The toothpick method of testing does not work on this fudgy brownie!
Let the brownies cool completely before cutting...or better yet, wait til the next day to cut. These brownies get better with each passing day! Remember to cut very small squares...they're that rich. Enjoy! And please, if you make them,  let me know what you think, which nuts you prefer...or if you used my handful of chocolate chips adaptation.

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