Desserts

The Fudgiest Brownie Ever!

There must be hundreds (or even thousands) of Brownie recipes, each one claiming to be the best in the world. I’ve seen names such as the ‘gooeist, the gloopiest, the sluttiest Brownie’ and even Snoop Dogg came up with his ‘Bow Wow Brownies’ (you say what?).

I’ve called my recipe the Fudgiest Brownie, and although someone else has already used that name, I truly believe it is the fudgiest I’ve ever tasted! The reason is that the recipe uses three kinds of chocolate: cocoa powder, semi-sweet chocolate, and chocolate chips. The first two kinds of chocolate melt and blend in with the rest of the cake, but the chocolate chips only partially melt, leaving a tempting ‘fudgy residue’ beaming at you!

The recipe below is based on one by Liz Marek on her Sugar Geek Show blog. Warning: eating these brownies may increase hunger pangs, leading to an overdose of chocolate craving!

Let’s Get Started!

Sift together the flour, cocoa powder and salt and then set aside.

In a large bowl, whisk together the 5 room temperature eggs, white sugar, light brown sugar, and vanilla until thick and glossy- about 4 minutes on medium-high speed.

In a heat-proof bowl, melt together the butter, oil, and chocolate together over simmering water. Occasionally whisk until the butter is melted; remove from heat.

Add the egg/sugar mixture to the warm chocolate mixture; whisk for about one minute then rub the batter between your fingers to ensure the sugar granules are completely dissolved. If not, continue whisking.

Add the flour mixture and chocolate chips to the batter and gently fold until just combined; careful not to over-mix.

Pour the batter into the parchment-lined pan and bake for 18-20 minutes until a probe comes out from the center with only a few moist sticky crumbs. Let cool a few minutes before lifting the brownie from the pan and then slicing into 2″x 3″ slices.

For a fancier presentation:

For a more formal presentation, add some chopped candied peanuts on top of the brownie or on the side (see recipe below).

The Fudgiest Brownie Ever!

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Author: Fran Flint
Yield: 18 brownies 1x

Ingredients

Scale

4.25 oz (1 cup) All Purpose flour

2 oz (2/3 cup) cocoa powder

dash of salt

5 large eggs, room temperature

10 oz (1 1/4 cups) white granulated sugar

4 oz (1/2 cup packed) light brown sugar

2 tsps vanilla extract

8 oz (1 cup) salted butter

2 oz. canola oil (1/4 cup)

5 oz. dark or semi-sweet chocolate

6 oz dark or semi-sweet chocolate chips

For the chopped candied peanuts:

175 g roasted peanuts

65 g granulated sugar

20 g corn syrup

50 g water

30 g butter

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Instructions

Pre-heat oven to 350 F. Line a 9″ x 13″ 1/4 sheet pan with parchment paper with a 1″ of overhang on all sides.

Sift together the flour, cocoa powder and salt in a bowl and set aside.

In a large bowl, whisk together the white sugar, light brown sugar, vanilla, and room temperature eggs until thick and glossy; about 4 minutes.

Melt the butter, oil, and chocolate together in a heat-proof bowl over simmering water. Periodically whisk until the butter is melted, then remove from heat.

Add the warm melted chocolate mixture to the egg/sugar mixture and whisk for one minute or until the sugar is dissolved. Rub the mixture between your fingers; if you can still feel the sugar granules, continue whisking.

Now fold in the flour mixture and chocolate chips until just combined; careful not to over-mix. Pour the batter into the parchment-lined pan. Bake in the center of the oven for 18-20 minutes until a probe inserted in the center of the batter comes out with a few moist sticky crumbs.

Let the brownies cool for a few minutes before removing the parchment paper and slicing the brownies.

For the Candied Peanuts:

In a pot, bring sugar, corn syrup and water to a boil. Add butter and cook to a medium-light caramel, then stir in peanuts.

Spread the mixture on a sheet of parchment paper to cool. Chop dry candied peanuts into small pieces and serve on top of brownie and to the side. Reserve the candied peanuts in an airtight container.