Made with dark melted chocolate instead of cocoa powder for the richest, most decadent brownie you have ever had.
Fudgy vs Cakey Brownies
Chocolate Fudge Brownies are dense, rich, and usually made with a combination of melted butter and chocolate. Cakey Brownies are fluffy and usually made with cocoa powder. The butter and sugar is creamed together to add volume to the batter. I find that Cakey Brownies are not chocolatey enough for me and need the addition of a ganache frosting. Fudgy Brownies are perfectly chocolatey on their own and the clear winner in my book.
Techniques Used For Chocolate Fudge Brownies
This recipe is quite easy for beginners and can be made without a mixer. You will need to use the double boiler technique to melt the butter and chocolate together. A double boiler helps to gently melt the chocolate rather than on direct heat. If you melt the chocolate in a pan with direct heat then there is a high chance of burning it. Burned chocolate will seize up, becoming chalky and hard.
To make a double boiler you will need a pan filled 1/4 of the way up with water and a heat resistant bowl that can snugly fit over the pot without the water touching the bottom of the bowl. Test to see if the water touches the bottom of the bowl before turning on the heat. If it does touch the bottom, you can simply remove some of the water or find a bowl with a wider base. I recommend using a stainless steel bowl or a good quality heat resistant glass bowl.
Once you have your pan of water and bowl ready, bring the water to a boil then reduce the heat as low as possible to a gentle simmer. Place your chocolate and butter in the bowl and melt them together stirring constantly. Be sure to scrape the bottom of the bowl so the chocolate doesn’t stick and burn. You will know the chocolate is ready when its silky, shiny, and well combined with the butter.
Be sure not to let any water get into the bowl with the chocolate. Moisture can ruin the chocolate. When the chocolate is ready be sure to have a towel on the counter to place the bowl on and dry it completely. Do not leave the chocolate on the heat longer than necessary. Burnt chocolate will ruin your Chocolate Fudge Brownies!
Mise en place!
Mise en place is French for, ‘everything in its place.’ This means having every ingredient measured and ready to go before even turning on the heat. Read through the recipe to see what ingredients can go into the same bowl to save on dishes. Except for eggs, raw eggs get goopy and stiff when allowed to sit with sugar.
You will need to have the baking pan greased and floured. Its also a good idea to have all cooking utensils out and within reach. Always check the tools and equipment list above the recipe so you know what you’ll need ahead of time.
Baking is a science and in science it is important to be accurate to get consistent results. To help you with this I have provided the ingredient amounts by weight in grams or in teaspoons for small amounts. All you need to measure ingredients is a kitchen scale and some measuring spoons. This is the fastest and easiest way to measure ingredients.
Converting recipes to larger or smaller amounts, according to your needs is simpler to calculate. Shopping for ingredients is much easier as well. Its hard to know how many cups there are in a bag of flour, but its very simple to see how many grams there are right on the package.
Required Tools and Equipment
For this recipe you will need:
- Chef’s Knife and Cutting Board
- Heat resistant Glass or Stainless Steel Mixing Bowls
- Small/Medium Saucepan
- 22 cm (9 inches) Square Baking Pan
- Heat resistant Rubber Spatula/Dough Scraper
- Kitchen Scale
- Measuring Spoons
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170 g Butter 285 g Bittersweet Baker's Chocolate, roughly chopped 4 Large Eggs 200 g White Sugar 1 teaspoon Vanilla Extract 60 g All Purpose Flour 1/4 teaspoon Fine Sea Salt Recipe adapted from The Baker's Manual by Joseph Amendola and Nicole Rees.
170 g Butter
285 g Bittersweet Baker's Chocolate, roughly chopped
4 Large Eggs
200 g White Sugar
1 teaspoon Vanilla Extract
60 g All Purpose Flour
1/4 teaspoon Fine Sea Salt
Recipe adapted from The Baker's Manual by Joseph Amendola and Nicole Rees.
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