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Michael Recchiuti's Fudge Brownies
October 03, 2007
Mmmmmm, chocolate fudge brownies. Better yet, chocolate fudge brownies as Michael Recchiuti thinks of them. This recipe is from Michael's book, Chocolate Obsession: Confections and Treats to Create and Savor. Not a cake, not a candy, these dense squares are a bit of each. Their fudge-like texture needs sugar but the sweetness is offset by intense unsweetened chocolate , some melted into the batter and some left in chunks. They demand a high quality chocolate to really shine. Be still my beating heart...
16 brownies
5 ounces 100% unsweetened chocolate, coarsely chopped, divided in half
8 tablespoons (4 ounces) unsalted butter, cut into 1-inch pieces.
2/3 cup (3-1/3 ounces) unbleached all-purpose flour
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1-1/4 cups (9 ounces) granulated sugar
Preheat the oven to 325°F.
Melt 2-1/2 ounces of the chocolate with the butter in a medium stainless steel bowl over a pot of simmering water. Stir occasionally until they are smooth and combined.
While the chocolate is melting, line the bottom of an 8 by 8-inch baking pan with parchment and liberally coat the paper and the sides with flavorless vegetable oil.
Sift the flour and the salt together.
Hand whisk the eggs and vanilla together, then whisk the sugar into the eggs.
Whisk the egg mixture into the chocolate.
Mix the flour and remaining 2-1/2 ounces of chopped chocolate into the batter with a spatula.
Pour the batter into the pan.
Bake on the middle shelf of the oven until the top gives slightly to the touch, and a skewer inserted into the center still has some batter clinging to it, about 30 minutes. Don’t overbake.
Cool on a rack, then refrigerate until cold.
Run a table knife around the edges of the pan and slide the brownies, still on the paper, onto a work surface. Cut into 16 2-inch squares.
Store airtight at room temperature.
[Luan's note: Try not to eat them all at once. ]
