For the fudgiest brownies, do not overbake them! And for the cleanest cut, chill the brownies before slicing. I also think that brownies taste better when baked the day before serving.
Big Batch Fudgy Brownies
- 6 oz unsweetened chocolate
- 1 cup (2 sticks) unsalted butter
- 6 eggs
- 2½ cup granulated sugar
- 2 tsp pure vanilla extract
- 1¾ cup all-purpose flour, sifted
- ½ tsp salt
- 2 cup chopped walnuts (optional)
Preheat the oven to 325°F. Butter a 10x15-inch jelly roll pan. Dust the pan with flour, shaking out the excess.
Melt the chocolate and the butter in a small saucepan over very low heat or in the top of a double boiler. Set aside to cool slightly.
Beat the eggs and sugar in a bowl with an electric mixer until thick and fluffy. Add vanilla and mix well.
Stir the chocolate into the egg mixture. Add the flour and salt; mix until just combined. Do not overmix. Stir in the chopped walnuts, if desired. Spoon the batter into the prepared pan and spread it out evenly.
Bake on the middle rack in the oven until the center is just set, 25 to 30 minutes. Allow to cool completely before cutting into squares.
Baker's Note: To make a fancier dessert, assemble brownie sundaes: Top each brownie with fudge-swirl ice cream, fudge sauce and whipped cream. If your team is winning, top with a cherry.
Makes 35 2-inch brownies. Per brownie (without the walnuts): 170 calories, 21g carbohydrate, 2g protein, 9g fat, 50mg cholesterol.
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