Fudge Brownies Supreme

Last week I was browsing my reads and happened upon Cookie Madness just as she was discussing fudge brownies. I tried to resist, really I did. I told the hub I wanted to make the brownies, because really who isn't looking for the ultimate brownie? Then I decided against it. We do not need a pan of brownies laying around the house! I decided I would just go to the bakery and get a treat for Joshua and I. Then I decided against that and had a key lime pie treat from weight watchers. The brownies have been haunting me since.

So, I made these Fudge Brownies last night. I allowed them to chill as she suggested and then cut and put them all in the freezer. I just ate two today. TWO. They are fudgy and yummy and chewy...like I like them. I dislike cake-like brownies. I don't have anything else to compare them too, but if it is the only brownie I could ever make I would be a very happy brownie maker. I've copied the recipe from Cookie Madness - Go Visit Anna, you will like her.

This recipe was adapted from a recipe by Nancy Baggett.

Fudge Brownies Supreme

10 tablespoons unsalted butter
6 ounces bittersweet (not unsweetened) or semisweet chocolate, broken up or coarsely chopped
1/3 cup all-purpose white flour
2 tablespoon unsweetened American-style cocoa powder
1/4 teaspoon salt
1 cup sugar
1/3 cup packed brown sugar
3 large eggs
2 1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan or coat with nonstick spray. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease the foil or coat with nonstick spray.

In a large microwave-safe bowl, microwave the butter and chocolate on 100 percent power for 1 minute. Stir well. Continue microwaving on 50 percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternately, in a large, heavy saucepan, melt the chocolate and butter over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.)

Let cool to warm. In a small bowl, thoroughly stir together the flour, cocoa powder and salt; set aside. Stir the sugar and brown sugar into the chocolate-butter mixture until well combined. Add the eggs and vanilla and stir until the sugar dissolves and the mixture is well blended and smooth. Stir in the flour mixture just until evenly incorporated.

Turn out the batter into the baking pan, spreading to the edges. Bake in the middle of the oven for 28 minutes, or until the center is almost firm when tapped and a toothpick inserted in the center comes out clean except for the bottom 1/4 inch, which should still look moist.

Remove pan from oven and set hot pan in a slightly larger pan (13x9 inch) of ice water. Allow brownies to cool in pan of water. When completely cool, transfer to refrigerator.

Transfer the pan to a wire rack and let stand until the brownie is completely cooled. Refrigerate until well chilled.

Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard the foil. If desired, cut away and discard any overbaked edges. Using a large sharp knife, cut the brownie into 12 bars; wipe the knife clean between cuts.
Store in an airtight container for up to 3 days or freeze for up to 1 month. If freezing, leave the brownie slab whole, then cut into bars when partially thawed.

Serves 12