Very Fudgey Brownies
After baking both the New Classic and the Bittersweet brownies, I’d started to get the hang of mixing a good batter. Then I took a closer look at the steps for this recipe and realized this one was completely different.
The batter begins with pan-melted butter, and something about adding first the cocoa and then the sugars changes the texture and flavor of this brownie.
My tasters all agreed that of the three brownies they’d compared, the New Classic, the Bittersweet, and the Very Fudgey, this was their favorite by far. They said this had the most chocolatey flavor even though it’s made with cocoa only. There’s no chocolate in this recipe. A couple also tasted a flavor they described as ‘tropical’ – in fact, I thought that too – that I could only attribute to the brown sugar. This was the only recipe of the three that used that ingredient, and it’s possible that by warming the sugar it caramelized a bit, akin to Bananas Foster.
A few notes on this recipe:
- This is sticky. This dough was very sticky and not loose at all compared to New Classic and Bittersweet.
- Taking it out of the oven mid-way through produced similar texture results to the Steve Method, even though it has more flour than the New Classic.
- Unanimous description from my tasters for this brownie: gooey
Very Fudgey Brownies
3/4 c AP flour
1/4 tsp baking powder
1/4 tsp salt
4 1/2 T unsalted butter
1/2 c plus 1 T unsweetened nonalkalized cocoa (not Dutch process or European style)
3/4 c granulated sugar
1/3 c (packed) light brown sugar, lump free
1 large egg
2 large egg whites
2 tsp vanilla
8-inch square pan, lined across the bottom and 2 opposite sides with parchment paper or foil
- Preheat the oven to 350F. Position a rack in the lower third of the oven.
- In a small bowl, mix the flour, baking powder, and salt together thoroughly with a whisk or fork.
- In a medium saucepan, heat the butter until melted and sizzling hot.
- Remove from the heat and stir in the cocoa.
- Stir in the sugars. The mixture will look like a mass of very dark brown sugar.
- Add the egg, egg whites, and vanilla.
- Stir briskly, about 40 strokes, until smooth.
- Add the flour mixture.
- Stir until incorporated and smooth, 40 to 50 strokes.
- Scrape the batter into the pan and spread to level. The batter will be very shallow in the pan.
- Bake 15 – 18 minutes or until a toothpick inserted in the center comes out with a little batter - thickened and gooey, not thin and liquid – still clinging to it. Do not overbake.
- Cool on a rack.
- Slide a knife along the unlined edges of the pan.
- Lift the ends of the pan liner and transfer the brownies to a cutting board.
- Cut into 16 squares.
Makes 16 2-inch brownies
If you have not overbaked the brownies, they will remain moist and delicious for at least 2 days in an airtight container.
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.