Double Chocolate Fudgy Brownies
Submitted by happyzhangbo
Dense, fudgy brownies with melted chocolate and cocoa in the batter plus mini chocolate chips throughout. Made with just one egg and canola oil for an intensely chocolatey, chewy center.
YIELD
20 servingsPREP
15 minCOOK
20 minREADY
3½ hrsThese brownies are built for the people who fight over the gooey center pieces. Melted semi-sweet chocolate and cocoa powder create a batter so intensely chocolate-forward you can smell it before it even hits the oven.
Mini chocolate chips get folded in at the end, adding little pockets of melty richness. Optional toasted walnuts bring a nutty crunch that contrasts with all that fudgy softness.
The trick to keeping them dense rather than cakey? Just one egg, canola oil instead of butter, and pulling them out while the center still clings to a toothpick. Patience during the cool-down is what seals the deal.
Pro Tips
- Melt the chocolate over the lowest possible heat and stir constantly to avoid seizing or scorching
- The brownies should look slightly underdone when you pull them out; they firm up completely as they cool
- Line the pan with foil for easy lift-out and the cleanest cuts
- Wipe your knife with a damp cloth between cuts for sharp, bakery-style edges
Ingredients
Directions
Position rack in the center of the oven, preheat to 350°F.
Line an 8-inch-square baking pan with the foil, allowing it to overhang on two opposing sides.
Spray with cooking spray or grease with butter.
Sift together the flour, powdered sugar and cocoa powder into a small bowl.
Mix the 3 ounces semi-sweet chocolate chips and oil in a heavy medium saucepan.
Put over the lowest heat, stirring, until just melted and smooth, do not overheat the chocolate..
Remove from the heat and stir in sugar, corn syrup mixture, vanilla and salt until the sugar dissolves.
Slowly stir in egg until smoothly incorporated.
Gently stir in the dry ingredients.
Fold in the walnuts (if needed) and the remaining 2½ ounces mini chocolate chips just until well mixed.
Transfer the batter into the pan, spreading evenly.
Bake until almost firm in the center and a wooden stick inserted comes out with some moist batter clinging to it, 22 to 26minutes.
Allow to cool completely in a pan on a wire rack, about 2½ to 3 hours.
Using the overhanging foil as handles, slowly lift the brownie squares from the pan.
Remove the foil from the bottom, set the square right-side up on a cutting board.
Using a large, sharp knife, trim off any dry edges.
Mark and then cut the square crosswise into fifths and lengthwise into fourths.
Wipe the blade with a damp cloth between cuts.
Serve or store at an air-tight container.
Comments
