Do you happen to watch Rachel Zoe’s reality show on Bravo Network? She’s a celebrity stylist, and when she sees something that she is absolutely in love with and can’t live without, she says, “I die.” Slowly. With great emphasis. Like that thing, whatever it is she’s seen, has made her die and go to heaven. These fudgy brownies? I die.
When it comes to brownies, as with a lot of other food items, everyone has their own strict criteria for what makes it “the one,” the perfect stop-your-search, call-off-the-dogs version. For me, with brownies, I want them fudgy. The fudgier the better. Those are Nick‘s favorite kind too. You can have your cakey brownies. They just don’t do it for us. Madeline, my girl with the crazy sweet tooth, will eat any kind, thankyouverymuch.
I found this recipe on The Modern Apron’s blog (original post here), and she got it from an LA Times write-up, and it’s actually a recipe from a restaurant that serves it as part of a Brownie Hot Fudge Sundae. And that may just be the excuse to make another batch of these babies. To serve in a Brownie Hot Fudge Sundae. Hmmm… Moist, fudgy, delicious, rich but not too rich, this recipe serves up everything a brownie should be and then some. What’s more, you probably have all the ingredients in your cupboard right now … the next time you’re craving something sweet, go for these. You won’t be disappointed.
from the LA Times’ Culinary SOS feature; this is the brownie from the Brownie Hot Fudge Sundae at a restaurant called BLD
1-1/2 cups (3 sticks) butter
2 cups plus 2 tablespoons (13 ounces) chocolate chips
1/4 cup cocoa powder
5 eggs, room temperature
3 cups light brown sugar
1-1/2 teaspoons ground espresso
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
1-1/2 cups flour
1. Preheat the oven to 325 degrees.
2. In a large bowl set over a pot of simmering water, melt together the butter, chocolate and cocoa powder, stirring until completely combined.
3. In a medium bowl, combine the eggs and sugar. Whisk in the espresso, vanilla and salt. Whisk in the melted chocolate mixture, then the flour until thoroughly combined. Pour the brownie mix into a greased 13-inch-by-9-inch baking dish.
4. Bake the brownies on the center rack until set on top and a toothpick inserted in the center comes out mostly clean (it should have moist crumbs stuck to it, but the filling should not be doughy), 45 minutes to an hour and ten minutes (start checking around 35 minutes; the original recipe said they’d be done in 45 minutes, but at 45 minutes mine were still pretty liquid in the center. They were in there for a good hour). Remove the brownies and cool the pan on a rack to room temperature. Cut into squares to serve.