With a mixture of bittersweet chocolate, milk chocolate, semisweet chocolate and cocoa powder, we don't cut any corners when it comes to chocolate in these extra-fudgy brownies. We make a ganache in a double boiler to serve as the base of this sweet treat (watch the video). Once these are baked, be patient and let them cool completely before cutting, so you can slice them into perfect squares.
Ultimate Fudgy Brownies
Recipe from the Tasting Table Test Kitchen
Yield: 16 brownies
Prep Time: 35 minutes, plus cooling time
Cook Time: 15 minutes
Total Time: 50 minutes, plus cooling time
8 ounces bittersweet chocolate, cut into ¼-inch pieces
2 tablespoons cocoa powder
2 sticks (1 cup) unsalted butter
1 cup sugar
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon instant espresso powder
1 cup all-purpose flour
½ cup semisweet chocolate chips
½ cup milk chocolate chips
1. Preheat the oven to 350° and line a 9-inch square pan with parchment paper.
2. In a medium glass bowl, combine the bittersweet chocolate, cocoa powder and butter. Set the bowl over a small saucepan of simmering water and let melt, stirring occasionally until a smooth ganache comes together.
3. Meanwhile, in a large mixing bowl, mix the sugars, vanilla extract, salt, instant espresso powder and eggs until well incorporated. Once melted, stir the chocolate mixture into the bowl with the sugar mixture until smooth. Fold in the flour until a batter comes together followed by the semisweet and milk chocolate chips.
4. Pour the batter into the prepared pan and bake until just set, 35 minutes. Let cool completely, then remove from the pan and cut into 16 squares, and serve.
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