Back when I posted about blondies, I promised you baked fudge, and, my disgruntled lobsters, here it is! Oh, how I wish I had known of this recipe years ago. I truly feel I’ve missed out on years of fudgey joy. These are the most amazing, gooey, chocolatey, flavourful, rich, intense brownies ever to have lived. They are held together with the least possible amount of flour, rendering them just this side of solid – hence their moniker, because they aren’t at all cake-like or chewy. However, they are dense – I, who love chocolate the way starfish love their limbs, can only eat one at a time comfortably. I have been known to eat two, but that’s pushing it. They’re so easy to make, and they turn out so well every time. I overbaked these a couple of times, and the recipe is very forgiving; except for a slightly firmer texture, they were still mouthwatering. Make these. Just look at them, with their melted centers and beautifully crisp tops!
I wasn’t expecting these to be so smashing, honestly. I found the recipe through a meandering route through a book review, which led to another book review, which led to a blog post, which led to another blog post, and so on. They surprised the hell out of me! Seriously – this random recipe, from a random blog, turned out to be the best fudgey brownie recipe I’ve ever come across. I wanted to wingsuit across the Matterhorn while warbling opera! I warble opera anyway. The Godcat likes to meow along with me, while the rest of the felines haughtily ignore my serenades. “O soave fanciulla…”
I hope you make these and bask in their deliciousness, the way I do whenever I make them.
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Yield: 9 – 16 squares, depending on size cut
1 stick unsalted butter
3 oz. unsweetened chocolate, chopped
2 cups sugar
1 TBS vanilla
1 TBS brewed espresso or strong coffee, optional
1 cup flour
1/4 tsp salt, optional
1 – 2 cups chocolate chunks, nuts, and / or chocolate chips
Preheat oven to 350°F. Grease and flour 8×8 or 9×9 baking pan, or spray with nonstick cooking spray. Set aside.
Melt butter and chocolate until smooth and blended. Stir in sugar. (Mixture will become grainy.) Stir in vanilla and espresso, if using, until completely blended. Stir in salt, if using. Stir in eggs, one at a time, stirring until each addition is thoroughly blended. Gently stir in flour, then chocolate chunks.
Pour into prepared dish and bake 30 – 35 minutes. Place dish on cooling rack and cool completely before cutting.
Source: Adapted from Creative Culinary (unfortunately, this recipe has since been removed from the Creative Culinary site)