Fudgy Brownies

Before baking; this is a Cooks Illustrated recipe

Hey there, this recipe should make an 8” square pan of brownies; I have in the past multiplied everything by 3 to get a large 9” by 13” pan. This brownie is very easy to make but as with all brownies you need to be careful in the baking. The thing I love about this recipe is that you mix it by hand, so it does not seem like you are messing up the whole kitchen to make them.

Because it is a “brown” bar it can be tricky to know just when it is done. They say if you can smell chocolate the brownie is done; it will be a soft fudgy brownie that way, (which is great if you like extra fudgy brownies). The best way to tell is to stick a toothpick in the brownies, and when the pick comes out clean it is done. (It will come out clean if the brownie is "burnt" as well). So when you are checking them, the toothpick should come out with a little brownie stuck to it; everyone’s oven varies a little but check it after 22 mins and let it go longer if you think they are not quite done. Depending on how you like your brownies, you can bake longer; this recipe is pretty forgiving in baking times. 

"Legend" says that if you smell chocolate baking; you are actually baking the flavor out of the brownie. (So bake wisely...grasshopper).

Remember this is a fudgy brownie, so it will seem a little "raw" if you are used to cake type brownies. I sprinkled chocolate chips on top so it will seem even more chocolaty. Enjoy.

3	ounces unsweetened chocolate , chopped (do not experiment with cocoa powder and oil)
8	tablespoons unsalted butter (1 stick) , cut into chunks
1	cup sugar
1/2	teaspoon baking powder
1/4	teaspoon table salt
2	large eggs (I allow the eggs to warm a little at room temp)
1	teaspoon vanilla extract
2/3	cup all-purpose flour

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with cooking spray.

2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl warm slowly in microwave, stirring occasionally to combine. Cool mixture for several minutes.

3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in cooled chocolate mixture until smooth. Stir in flour until no streaks of flour remain (not too much). Scrape batter evenly into prepared pan.

4. Bake until toothpick inserted halfway between edge and center of pan comes out fairly clean, 22 to 27 minutes. Cool brownies on wire rack to room temperature, about 2 hours. Cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)