Rosie's Award-Winning Brownies
Submitted by cvigneri
Rich, fudgy from-scratch brownies built on melted unsweetened chocolate and butter, studded with toasted nuts. A bakery-quality brownie with a thin crackly top and a moist, dense center.
YIELD
16 servingsPREP
25 minCOOK
35 minREADY
1 hrsThese are the dense, fudgy, bakery-style brownies worth making from scratch. Four ounces of melted unsweetened chocolate and butter form the base, giving a deep, true chocolate richness that cocoa powder alone can’t match.
Mixing technique keeps them fudgy, not cakey. Blend the eggs in one at a time, just until each disappears, no longer. Overbeating whips in air, which puffs the brownies into something more cake-like than fudge.
Watch the doneness closely. A tester should come out with a moist crumb, not clean, and the center should never quite rise to the height of the edges. That slightly sunken middle is the sign of a properly fudgy brownie.
Here’s the patience-testing part, straight from the recipe: let them rest a full day before serving. The flavor deepens and sets overnight, so they’re even richer the next day. Toasted nuts add welcome crunch.
Chef Tips
- Cool the melted chocolate slightly before mixing so it doesn’t cook the eggs.
- Blend the eggs in one at a time, just until dispersed; overbeating makes them cakey.
- Pull them when a tester shows a moist crumb and the center sits just below the edges.
- Wait a day before serving; the flavor deepens and sets overnight.
Variations
- Use walnuts, pecans, or skip the nuts for a smooth, dense brownie.
- Add a handful of chocolate chips for extra gooey pockets.
- Sprinkle flaky sea salt on top before baking for a salted-chocolate finish.
Ingredients
Directions
Preheat the oven to 325℉ (160℃).
Lightly grease an 8 inch square pan with butter or vegetable oil.
Melt the chocolate and butter in the top of a double boiler placed over simmering water.
Cool the mixture for 5 minutes. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture.
Using an electric mixer on medium speed, mix until blended, about 25 seconds.
Scrape the bowl with a rubber spatula.
Add the vanilla.
With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds.
Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
Add the flour on low speed and mix for 20 seconds.
Finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl.
Stir in ½ cup of the nuts.
Spread the batter evenly in the prepared pan.
Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes.
The center of the brownies should never quite rise to the height of the edges.
Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies.
Serve the next day - it takes a day for the flavor to set.
Comments
Hello, how many eggs? It’s not listed in the recipe. Thank you.
3 large eggs, at room temperature