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Dark Chocolate Fudge Brownies

Dark Chocolate Fudge Brownies

Happy Valentine's (or Gal-entine's) Day! I don't have very strong feelings about this day in general but I do support any holidays that encourages you to eat and buy candy and chocolate. In honor of this chocolate-filled day, and Valentine's candy going on sale tomorrow, I made super dark, super fudge-y brownies.

This recipe is born out of a recipe that was part of the pastry curriculum at my culinary school when I went there. It has basically no flour compared to most other brownie recipes which explains why they're the opposite of cake-y. I prefer to freeze them for a little bit before cutting into bars so that the lines are cleaner. Personally, I think these brownies are also best eaten straight out of the freezer. 

Dark Chocolate Fudge Brownies

Make 12 brownies

  • 1/2 cup (1 stick) unsalted butter, cubed, plus more for greasing pan 
  • 4 oz dark chocolate, chopped (this is the star of the recipe so get the best quality you can)
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 2/3 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour 

Line an 8x8 pan with foil and grease with butter. Preheat oven to 350F. 

Fill a small saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof bowl over the simmering water, making sure that the water doesn't touch the bowl. Place the butter and chocolate in the bowl and heat, stirring occasionally, until both are melted, 5-7 minutes total. 

In a mixing bowl, whisk the eggs. Add the salt, sugars, and vanilla and mix to combine. Stir in the melted chocolate and butter mixture until evenly distributed. Add the flour, a little at a time, and stir until completely incorporated. 

Pour batter into prepared pan and bake until a crust has formed on top and the brownies are set, about 30 minutes. Allow to cool completely before cutting into bars. 

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