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Fudge Brownie Recipes

This document provides recipes for two types of brownies. The first recipe is for Triple-Chocolate Fudge Brownies that uses bittersweet chocolate, unsweetened chocolate, butter, sugar, vanilla, eggs, salt, flour, and chocolate chips. It bakes for 25-30 minutes at 350 degrees Fahrenheit. The second recipe is for Boudin Bakery's Brownies, which are thick and fudge-like. This recipe uses butter, bittersweet chocolate, eggs, sugar, vanilla, salt, flour, and toasted nuts. It bakes for about 45 minutes at 350 degrees Fahrenheit.

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Tiff Atendido
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171 views2 pages

Fudge Brownie Recipes

This document provides recipes for two types of brownies. The first recipe is for Triple-Chocolate Fudge Brownies that uses bittersweet chocolate, unsweetened chocolate, butter, sugar, vanilla, eggs, salt, flour, and chocolate chips. It bakes for 25-30 minutes at 350 degrees Fahrenheit. The second recipe is for Boudin Bakery's Brownies, which are thick and fudge-like. This recipe uses butter, bittersweet chocolate, eggs, sugar, vanilla, salt, flour, and toasted nuts. It bakes for about 45 minutes at 350 degrees Fahrenheit.

Uploaded by

Tiff Atendido
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Triple-Chocolate Fudge Brownies

Cook Time Level Yield

25-30 minutes Easy 16 squares

Ingredients

3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped 1 ounce unsweetened chocolate, chopped 3/4 stick (6 tablespoons) unsalted butter , cut into pieces 3/4 cup sugar 1 teaspoon vanilla 2 large eggs 1/2 teaspoon salt 1/2 cup all-purpose flour 1/2 cup semisweet chocolate chips

Directions Preheat oven to 350 degrees and butter and flour an 8-inch square baking pan, knocking out excess flour. In a heavy 1 1/2-quart saucepan melt bittersweet and unsweetened chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined and stir in chocolate chips. Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of waxed paper in an airtight container at cool room temperature, 5 days.

Boudin Bakery's Brownies


It may be most famous for its San Francisco sourdough, but Boudin Bakery puts out an equally mean brownie. Thick and almost fudge-like in consistency, it's richly flavored with a slightly sweet finish. Arm yourself with a big glass of milk before delving into one of these winners. Note: Adapted from Boudin Bakery. Total time: About 1 hour Servings: 24

1 cup (2 sticks) butter, plus extra for greasing the dish. 8 ounces bittersweet chocolate 5 eggs 3 cups sugar 1 tablespoon vanilla 1 teaspoon salt 1 1/2 cups (6.38 ounces) flour 2 1/2 cups toasted, chopped pecans or walnuts 1. Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish. 2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside. 3. In a stand mixer using a paddle attachment, or in a large bowl using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate, then the salt and flour just until combined. Gently fold in the nuts. 4. Pour the batter into the prepared pan. Bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.

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