Yeah, I needed that break – Adam’s work went into overdrive and he was getting home around 10/10:30 every night. And somehow, despite doing a load of dishes every night, they seem to keep piling up.
We seem to have gotten on top of them now… even after hosting a nine person party/Feastly this weekend. In which there was all the baking – me and baking produces a lot of dishes.
Any rate, in preparation for that Feastly, I tried out a new brownie recipe – Adam wanted to make brownie pops (square of brownie on stick really. with icing!) and while we have an excellent brownie recipe, hey excuse to experiment with a new dessert recipe! I’ll take one of those. But wait, you (might) say – Laura, doesn’t chocolate give you migraines? Yes, yes it does. This is what Adam and friends from college (i.e. 10 years) are for – they get chocolate baked good, and I get honest feed back. Honestly, these are the friend who have been giving me feedback since the day I started learning to cook. They’re awesome for still being willing to try my stuff after those first couple of months 10 years ago – I had to learn to use salt. Any salt.
So these brownies – they originate (for me) from Edible Sound Bites and are very rich. To the point of I’m wondering if maybe I should look up how fudge is made, leave out the flour, baking powder, & eggs, and just refrigerate until set – violá, fudge. Huh… maybe I should actually try that. The weird cooking challenges/experiments I come up with for myself while writing these blog posts. If anyone else tries that before I do, please leave a comment on how it went!
As brownies, they need a contrasting point to them – add hint of cayenne pepper for a bit of a kick, add your favorite nuts for a texture contrast, and/or just own the richness – add some toffee or caramel for a different type of sweet.
Rich Fudge Brownies
Originally from Edible Sound Bites
Makes an 8″ x 8″ pan of brownies – cut to your preferred serving size
Recipe Count – 16 left
Section Count – Dessert Binder: 6 more left, Subsection – Cupcakes & Brownies: no more
- 8 oz semi-sweet chocolate
- 1/4 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 tsp pur vanilla
- 2 large eggs, room temperature
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- Preheat an oven to 350ºF. Grease an 8″x8″ baking pan.
- Melt the chocolate and butter in a bain marie or by placing the chocolate and butter in a heat-proof bowl which fits snugly in a saucepan of simmering water, without the bowl touching the water. Stir consistently until melted, then set aside to cool for 5 minutes. You do not want it to cool completely – the brown sugar is easier to mix in if the chocolate is still warm. Add the brown sugar and vanilla; stir to combine. Add the eggs one at a time, mixing well after each addition.
- Separately, mix together the flour and baking powder, then add it to the chocolate batter, mixing well. Pour the batter into the prepared pan and bake until the center is almost firm to the touch and a toothpick inserted into the center comes out clean, about 30-35 minutes. Set on a cooling rack and allow the brownies to cool in the pan. Cut and serve.
Update – yep, skipping the eggs, flour, and baking powder to refrigerate the chocolate mix does make fudge. And judging by the look on Adam’s face, pretty good fudge too.