Fudge-style brownies are indulgent, rich treats beloved for their dense, moist texture and intense chocolate flavor. These brownies differ from cakey or chewy varieties due to their high proportion of chocolate and fat, typically butter or oil, resulting in a fudgy consistency.
225gramWhite Floursifted if it needs it (1.75 cup + 2 tbsp)
6gramKoster Salt1tsp
318gramSemi Sweet Chocolate Chips1.75 cup + 2 tbsp
Instructions
Preheat Oven to 176C or 350F before starting to blend ingredients.
Create a double boiler with your pot that is boiling water and your first mixing bowl, make sure steam / water doesn’t get into the bowl as your chocolate will bind (harden). Add 180g (1.25c) of butter, and let it melt.Once melted add the 375g Semi Sweet Baker's Chocolate to the melted butter and stir until fully incorporated and smooth. Minding not to get any water into this butter / chocolate blend. Remove from the stove, stir in the 35g (5tbsp) cocoa powder, 625g (2.5c) sugar, and 13g (1tbsp) Vanilla Extract. Mix thoroughly. Set aside to slightly cool.
Once slightly cooled, add the 7 eggs slowly, mixing into the batter thoroughly. Make sure the eggs aren’t going to be scrambled from heat, you can do this by tempering the eggs if you are confident in that process. If you aren’t, just let the batter cool slightly to under 60c or 140f.(Learn to temper eggs and the science behind itLean to Temper Eggs: https://pastrychefonline.com/tempering-eggs/
Add the 225g (1.75c +2tbsp) white flour, 6g (1tsp) salt, 318g (1.75c + 2tbsp) Chocolate chips and mix thoroughly. Make sure the batter has no lumps of flour.
Butter your baking pan, or line it with parchment paper, pour your batter into the pan and place in your oven for 25-30 minutes. They will be cooked once a toothpick comes out clean (ish). Remember there is chocolate chips in there, you very well may hit them on the way out. DO NOT OVER BAKE. Remove from the oven and set on wire racks to cool. Serve them only once they are room temperature.
Notes
TEMPERATURE NOTE: Eggs are technically cooked at 165F so you could pull them out at that temp and they would be safe to eat, gooey, yes, but safe. At 210 you are at cake temperature, you will probably have lost any goodness that makes these brownies awesome. We’ve always taken them out with the toothpick test, but with testing we knew it was about 190-200 we removed them.NOTE 1: add a quarter cup of bourbon to the batter before cooking, stir well. It makes for a fantastic adult treat. Make a raspberry coulis and drizzle over top with some icing sugar. Throw them in the microwave for 20-30 seconds before serving for a nice warm treat as well.Enjoy,NOTE 2: A user on threads (you know who you are, thank you) mentioned his wife felt there should be walnuts in our recipe. I do not disagree with her. I would add about 31 grams (1/4 cup) of medium sized crushed walnut pieces to the finished batter before pouring into your baking pan. It will not change the cook time or method.