Fudge brownies

July 2, 2014

Confession: I have never baked brownies that I was truly satisfied with. I have tried sooo many recipes but I haven't found the one. They taste good but I have never been satisfied with the texture. Like this flourless option from David Lebovitz - I have made this far too many times but I never get the texture he promises on the recipe. Friends have nibbled on those brownies until they vanished but I hate that the brownies crumble in their fingers.

I have given up on brownies so much so that I have resigned to baking with the Triple Chocolate Brownie Mixes from Ghirardelli. The texture of that one is always spot on, the only thing I do not like is the over-the-top sweetness.

Last weekend though, I was itching to bake something easy and something in my head said, "Brownies!" I wanted something very chocolatey and brownies fit the bill. I saw this recipe from Entertaining with Beth online and it seemed pretty easy so I tried it.

These brownies are very fudgy, very similar to dense chocolate fudge. If that is the texture that you like though, this recipe is a winner. I found that the best way to eat these brownies is to take them out of the fridge, wait a couple of minutes, and then munch on them with cold milk on the side, while reading a book. Milk and brownies. Sounds about right.

I wish I could say that this is the one but it is not. :( For me that is. I want my brownies to be a little more chewy, to have a little more bite to it, with a slightly crunchy outside. These are much softer but the chocolate flavor is excellent. 16 ounces of chocolate has to count for something, right? Next time, I'll add a little bit more flour to the recipe and see what happens. Until then, my search for the best brownie continues.

Beth's Foolproof Fudgy Browniess Print Recipe
Recipe from Entertaining with Beth, makes 18 3x3 brownies
  • 4 oz semi-sweet chocolate
  • 12 oz bittersweet chocolate
  • 1 tbsp vanilla extract
  • ½ tsp instant coffee
  • 1 cup unsalted butter
  • 4 eggs
  • 1 cup sugar
  • ¾ cup flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 tbsp powdered sugar for garnish, optional
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Melt chocolate and butter in a sauce pan on low. Add vanilla and instant coffee, stir to combine. Allow to cool slightly.
  3. In a small bowl combine flour, baking soda and salt.
  4. Transfer into a 11 x 16 x 1 pan, lined with parchment paper. Pour batter into pan, and smooth with a spatula.
  5. Bake 10 mins exactly. Allow to cool for at least 30 mins to 1 hour, but overnight even better! (they will get chewier)
  6. Cut into 3 x 3 squares, sprinkle with powdered sugar (icing sugar).

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