Fudgy Brownie Recipe

Dense, fudgy brownies

Preheat to 350 degrees.

Line a 10 x 15 pan with foil (sprayed with Pam) that hangs over the short edges (so you can lift them out to cut once cool).

If you don’t have a 10 x 15 pan, ¾ the recipe and use a 9 x 13.

I never eat these fresh; once I cut them, I put them in the freezer and like them right out of there. Super dense and fudgy.

 

Melt over very low flame, stirring continuously til smooth:

2 1/4 sticks unsalted (18T) butter

3 cups semi sweet chocolate chips

1 1/2 cups sugar

3/4 cup brown sugar

Pour into stand mixture and allow to cool a few minutes.

 

In separate bowl, mix just til combined (if overbeaten, the brownie top will be crispy and separate) 5 eggs and 1 yolk. Add to cooled chocolate mixture and mix only enough to combine.

Add and mix only til combined:

1 cup flour, sifted

5 T unsweetened cocoa, sifted

1/4 t salt

Add and mix only til combined:

2 T vanilla

1 t coffee extract (optional)

Pour batter into prepared pan and let rest on counter 30 minutes.

Bake on 350 around 30 minutes.

Cool at room temperature for 30 minutes, then put the pan into the fridge. After about 4 hours, they should be cool enough to cut. I put them directly in the freezer.