Chocoholics beware, this is the hard stuff.
It’s been a while, so lets get back to my great brownie challenge shall we? So far I have probably read 200 different brownie recipes. I’ve attempted three, with peanut butter brownies being the highlight of my quest thus far. Today I’ll be sharing my recipe for what I have decided is the ultimate in fudgy brownies. They are seriously good. I adapted the recipe from several sources, taking the best from each recipe and preparation instruction.
Gah! Fudgy yummy close-up!
This recipe makes a TON of brownies, so you could chose to halve it if you are only looking for a small batch. I almost never opt for a small batch, especially since I’m giving the goods away. I try to never keep what I bake, I’m a total baked goods pusher. For instance I took these brownies to my economics class this week, I hope they were a hit… I’ll need all the help I can get to survive economics.
Ingredients:
Brownies-
16 tablespoons salted butter cut into pieces
16 oz semisweet chocolate chips
3 cups granulated sugar
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 1/2 tsp salt
6 eggs
Ganache topping (optional)
12 oz semisweet chocolate chips
1 cup butter
1/4 tsp salt
1 1/2 tsp mexican vanilla (or vanilla extract if you cant get mexican vanilla)
Directions:
Preheat oven to 350.
In a double boiler or with a medium glass mixing bowl over a sauce pan with 1 inch of water, melt together the chocolate and butter. While the chocolate and butter are melting, whisk together in a second large mixing bowl the flour, cocoa powder baking powder and salt. Add the sugar to the melted chocolate and butter one cup at a time. Add in the 6 eggs one at a time, stirring till completely smooth.
Pour the wet ingredients into the dry ingredients and fold until just barely combined. Pour the batter into a 16x9x2 baking sheet that has been lined with parchment and buttered. Spread in an even layer using a spatula.
Bake for 45-50 mins. Allow to cool for 30 mins in the pan.
Melt together the chocolate chips, butter, vanilla and salt. Pour over the cooled brownies and spread evenly. If you make cool ripples in the ganache topping the brownies will have a nice visual interest once you cut them up.
Cool in the fridge for 2 hours to set the ganache.
{ 5 comments… read them below or add one }
Yummmmm!
So can I have one? Just half of one would be nice…
I can’t find anywhere a pan that is 16x9x2, is it okay to make these in a 9x13x2 pan, or will it overflow??
While you added the sugar to the melted chocolate, was the melted mixture still over the double boiler on low heat? Or did you take the melted chocolate off of the stove and then add sugar one cup at a time?
I am inclined to believe that you took the chocolate mixture off, but just want to make sure.
I am trying this recipe today. Your brownie photos look wonderful and inspiring.
Allyson,
Yes I took the melted chocolate off of the heat before stirring in the remaining ingredients.
Hope you have good luck with the recipe – let me know how they turn out.
Elizabeth
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