[RECIPE] Ultimate Fudge Brownies | Wisconsin Public Radio
Excerpt from “The Brownie Diaries” by Leah Hyslop. Reproduced with permission from Bloomsbury.
Ultimate Fudge Brownies
A classic for a reason
If I could only eat one brownie for the rest of my life, this would be it. Dark and rich, with no nuts or other extras to distract from its enticing suave center, I promise it will fill every hole in your life.
I’ve eaten it all alone in bed when I’m sad; dressed them fancy with caramel sauce when I have people over for dinner; sent chocolate-stained packages to family and friends; and exclaimed like a triumphant archaeologist when I unearth a forgotten hiding place under the peas at the bottom of the freezer. This was the first recipe I developed for the book and while a mom should never have favorites, this one comes close.
200g unsalted butter, cut into large cubes, plus extra for greasing
300g dark chocolate (about 70% cocoa solids), roughly broken into pieces
300g caster sugar
3 large eggs and 1 large egg yolk, lightly beaten
50g plain flour
60g cocoa powder
½ tsp sea salt, plus extra for sprinkling
Preheat the oven to 180°C/160°C True Fan Cooking/Gas 4. Grease a 20cm square mold with a little butter and line with parchment paper.
Place the butter and chocolate in a medium saucepan over low heat and melt together, stirring frequently, until combined. Stir in the sugar, then remove from the heat. Let cool for about 5 minutes, until warm to the touch rather than hot.
Add the eggs to the skillet and stir quickly to combine. Now beat, using an electric hand-held whisk, on medium-high speed, for about 3 minutes (or use a balloon whisk and elbow grease); the mixture will become thick and velvety. This will help create a delicious crust.
Sift the flour, cocoa powder and salt, and gently fold in with a spatula or large metal spoon until just combined. Transfer the mixture to your prepared pan – it will be quite thick – making sure to spread the mixture into the corners. Bake for 30 to 35 minutes. The brownie should sit on top, with a few cracks around the edges. Let cool in pan for at least two hours before cutting into squares. I like them with a sprinkle of crunchy sea salt on top.