brown_butter_fudge_brownies
Table of Contents
Brown Butter Fudge Brownies
Tags: dessert - vegetarian - chocolate
Active Time: 40 minutes
Passive Time: 30 minutes
Serves: 24
Description
Delicious rich fudgy brownies
Ingredients
- Unsalted butter: 12 oz (3 sticks)
- 72% dark chocolate: 6 oz, finely chopped
- White sugar: 450g
- Light brown sugar: 55g
- Kosher salt: 4g
- Eggs: 6, large, cold
- Vanilla extract: 15g (~1 tbsp)
- All-purpose flour: 125g
- Dutch process cocoa powder: 115g
Notes
- You MUST use dutched cocoa powder, such as Valrhona brand
- If using a non-aluminum baking pan, you may have to increase baking time. I also recommend removing the brownies from the baking tray immediately after they come out of the oven if the baking pan retains heat (ex, glass)
Instructions
- Preheat oven to 350F with a rack in the middle position. Line a 9“ x 13” x 2“ anodized aluminum baking pan with foil (overhang to make it easy to remove brownies). Grease foil lightly with oil or pam
- In sauce pan, melt butter over medium-low heat. When fully melted, increase to medium and simmer. Stir constantly, scraping the bottom, until silent and light folden brown. Remove from heat and stir in chocolate
- In stand mixer with whisk attachment, combine sugars, salt, eggs, and vanilla. Whip on medium-high until extremely thick and fluffy (~8 min, but use visual cues as primary guide)
- In a separate bowl, sift flour and cocoa powder
- Reduce mixer speed to low, pour in chocolate-butter mixture
- Pour cocoa-flour into mixer all at once and continue mixing until roughly combined. Finish by folding edges and bottom with a baking spatula
- Pour mixture into foil-lined baking pan and bake until internal temperature is 205F (~30 min)
- Cool completely and then slice into ~24 squares. Store in airtight container
brown_butter_fudge_brownies.txt · Last modified: 2023/03/08 18:37 by hc2qk