It's been 4 weeks since we moved into our new house and 3 weeks since I got my new stove. I worked like crazy to get our kitchen unpacked - the necessities at least. And I have a great number of kitchen necessities, so it took a while.
The rest of the house is going a little slower. Well, because things like yummy fudgy brownies get in the way. Can you blame me? I had these brownies on the brain ever since Tish Boyle blogged about them in her post for Chocolate Caramel Brownie Chunk Ice Cream. (I have some of these brownies tucked away in my freezer ready to be mixed into some homemade ice cream too!)
These are very delicious and rich, almost like eating a bar of pure chocolate. You only need a little piece to be satisfied - unless you're unpacking boxes too numerous to count, and then you'll need a larger piece - and you'll need to smear some creamy peanut butter on top - you know, for extra energy and protein.
These brownies are on your brain now, aren't they? You'll have to stop what you're doing right now and go bake some! Sorry 'bout that!
Very Special Fudgy Brownies
from Sweet Gratitude by Judith Sutton
makes 48 brownies
Note: I halved this recipe and used an 8x8-inch pan. I went all out and used my favorite Callebaut chocolate.
1/2 pound (2 sticks) unsalted butter, cut into chunks
6 ounces high-quality unsweetened chocolate (such as Ghirardelli), coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
4 large eggs
1 3/4 cups granulated sugar
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 cup unbleached all-purpose flour
7 ounces bittersweet or semisweet chocolate, coarsely chopped or cut into shards about 1/4 inch wide by 1/2 inch long, or 1 1/2 cups semisweet chocolate chunks or large semisweet chocolate chips (omit for a slightly less intense brownie)
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 two 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 chopped 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!—underbaking 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 brownies for about 20 minutes before slicing. Using the foil, lift the brownies out of the pan. Carefully peel off the foil, and put the brownie slab on a cutting board. With a large sharp knife, cut the brownies into 48 squares.