Sort of a cross between a brownie and fudge, these Dark Dense Fudgy Chocolate Brownies are for serious chocolate lovers. Use the best chocolate and butter you can afford!
I first tried these brownies by the famous cookbook author Alice Medrich because they have an usual method. Once they are baked quickly in a hot oven, you dunk the bottom of the pan into ice water to quicken the cooling. This might seem like a lot of stuff and nonsense, but I’m here to tell you, it makes a brownie with a sort of crunch on the outside and a moist, fudgy inside.
How to bake Fudgy Chocolate Brownies
First of all, let’s talk chocolate. Of course, you always have my permission to use chocolate chips or whatever chocolate you have lying around (forever motto: Use what you have!), but you will have the best brownie results if you use quality chocolate. For example, I had these 2 bars in my pantry, and this recipe was the perfect excuse to showcase excellent quality chocolate, so in they go.Add butter and chocolate to a glass bowl and microwave until melted. Stir until smooth.
Add sugars, vanilla and salt to the melted chocolate and butter.
The batter will look grainy and you will doubt your skills. Don’t worry and carry on!
Stir in eggs one at a time.
Stir in flour until batter is smooth.The batter should fall into ribbons like this.
Spread batter into foil-lined pan.
It will look less glossy and slightly darker when it is baked.
Fill a larger metal pan with crushed ice and add some cold water to make it slushy. I am using my old beat-up broiler pan, because why not?
Once it is out of the oven, set the hot brownie pan in the icy slush, and nestle it in there. Don’t let the water come up so high it invades the brownies though! This ice bath may be the trick to making the brownies fudgy, so don’t skip this step.
When cool, lift brownies out of the pan using the foil. Remove foil and cut into squares.
These brownies also pack neatly for shipping. Pack into a plastic container and wrap in bubble wrap inside a larger box (priority shipping box?). Cool completely before packing.
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This week is Choctoberfest, our annual celebration of chocolate recipes. Our talented food bloggers are sharing dozens of choc-tastic creations this week, some of which you can see in the link-up at the bottom of this post. Even more importantly, we’re giving away a KitchenAid mixer to one lucky winner.
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Today’s Choctoberfest recipes ⇓
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