The last time that I talked about brownies on this blog, I mentioned that some people like their brownies to be fudgy and some prefer them to be more cake-like. This recipe is for the first group.

These brownies are rich, dark and so chocolaty that they are just one small step away from actually biting into a block of fudge.

Makes 1 8×13 tray

Ingredients:

• 8 oz semi-sweet or bittersweet chocolate
• 3/4 cup unsalted butter
• 1 1/2 cups sugar
• 1 1/2 cups AP flour
• 1/2 cup cocoa powder
• 1 tsp salt
• 3 eggs, room temperature
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees f
2. Butter an 8×13″ baking pan or line with parchment
3. Use a double boiler to melt chocolate (8 oz) and butter (3/4 cup) together (see note)
4. Add sugar (1 1/2 cups) to chocolate mixture, allow to cool
5. Stir together in a large bowl flour (1 1/2 cups), cocoa powder (1/2 cup), and salt (1 tsp)
6. Add eggs (3), cooled chocolate mixture and vanilla extract (1 tsp) to dry ingredients, stir just to combine, be careful not to overmix
7. Pour batter into prepared baking pan and spread evenly (this batter is thick)
8. Bake 25 minutes or until a toothpick comes up mostly clean, you don’t want it to be completely clean and dry, just not covered in batter
9. Let cool for at least 5-10 minutes before slicing

Notes:

• Don’t let the use of a double boiler scare you. If you don’t have a true double boiler, just place a heat-safe bowl over a pan with a bit of water in the bottom. Simmer the water in the lower pan and it will gently heat up the upper bowl without burning. Just make sure not to get any water in the chocolate, or else it will crystallize.
• Seriously do not overbake these. If you are debating about whether they are done or not, get them out of there!