Moosewood Fudge Brownies

These brownies are a fixture from the Moosewood Restaurant cookbook and they have a cult following for a reason. Five whole eggs and a full half pound of butter create the dense, almost truffle-like interior that defines a true fudge brownie. There is no cocoa powder hiding out here, only real melted unsweetened chocolate, which is what makes them taste so intensely of chocolate rather than just sweet.

Brown sugar is the other quiet move. Standard brownie recipes use white sugar; Moosewood goes all brown, which brings molasses depth and just enough moisture to keep the crumb custardy instead of cakey.

One cup of flour is all that stands between this batter and pure fudge, so measure carefully. Too much flour pushes these into cake territory and loses the whole point.

Pro Tips

• Let the melted chocolate cool fully before streaming it into the butter and sugar, hot chocolate scrambles the eggs
• Do not overmix after adding the flour; fold just until no streaks remain or the brownies turn tough
• Pull them from the oven when a knife shows a few moist crumbs, not clean batter and not bone dry; carryover heat finishes the job
• Score the squares while still hot as the directions say, but wait to lift them out until fully cool so they hold their shape

Variations

• Fold a cup of toasted walnuts or pecans into the batter before spreading
• Swirl a few spoonfuls of peanut butter or dulce de leche across the top before baking
• Sprinkle flaky sea salt on the surface the moment they come out of the oven for a salted-chocolate finish