Very Fudgy Brownies

I was busy baking these brownies early in a morning while my husband and son were sleeping in their bedroom. I wonder if it is the chocolaty aroma or the noise that I was making the kitchen that woke my husband and son very early in that morning and immediately they came to me and asked for these brownies.

Once the brownies were out of the oven, we started attacking them. We were enjoying their yummy, gooey chocolaty center and it was extremely difficult for us to stop at one piece. Then, I got to plea everyone to stop..."Hey, remember to keep some for my blog, please!" LOL

These brownies are indeed very fudgy. The chocolate that I used for this bake is all the 70% cocoa ones. I'm glad that the sweetness and fudgy texture of these brownies are nicely balanced and we simply love their intense very-chocolaty flavour.

The smell of these brownies is surely a great "gift" to greet our early morning... and also great for our early Valentine day celebration.

Here's the recipe from Tish Boyle.

(with my modification in blue)

Makes 48 brownies

1 cup (2 sticks) unsalted butter, cut into chunks

6 ounces high-quality unsweetened chocolate, coarsely chopped 

(I use 70% bittersweet cocoa chocolate)
2 ounces bittersweet chocolate, coarsely chopped (I use 70% cocoa chocolate)
4 large eggs
1 3/4 cups granulated sugar
1/2 cup packed light brown sugar
1/4 tsp salt
1 1/2 tsp pure vanilla extract
1 cup unbleached all-purpose flour
7 ounces bittersweet or semisweet chocolate, coarsely chopped or cut into shards 

(I use 70% bittersweet cocoa chocolate)

1. Put a rack in the middle of the oven and preheat the oven to 350°F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on the narrow ends.

2. Combine the butter, unsweetened chocolate and 2 ounces bittersweet chocolate in a medium, heavy saucepan and melt over low heat, stirring frequently until smooth. Remove from the heat.

3. In a large bowl, beat the eggs and both sugars with an electric mixer on low speed just until smooth. Beat in the salt. Beat in the melted chocolate mixture, then beat in the vanilla. Scrape down the sides of the bowl. Beat in the flour in two additions (the batter will be thick). Stir in the 7 ounces chocolate.

4. Scrape the batter into the prepared pan and smooth the top. Bake for 23 to 25 minutes, or until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan. A toothpick inserted in the center will come out still gooey (be brave!--under-baking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.

5. For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. 

(The brownies can be stored in an airtight container at room temperature for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)

Using 1/2 of the recipe, I've baked these brownies in 20cm square pan at 160°C fan forced for 25 min. 

Happy Baking
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