Fudgy brownies have more butter and chocolate, less flour and no leavening.
Usually the chocolate and butter are melted together, then mixed with remaining
ingredients. Mixing is usually done by hand.
Deep, Dark Chocolate Brownies
12 oz.
fine-quality semisweet chocolate
1/2 lb. (2 sticks) unsalted butter, at room temperature
1 1/3 C. granulated sugar
6 eggs
1 . cake flour
Powdered sugar
Line a 9-by-13-inch baking pan with parchment or waxed paper. Butter and flour
parchment and sides of pan.
Chop or break chocolate into small pieces. Melt in a microwave or in a
heavy-bottomed saucepan over low heat. Stir until smooth. Pour into mixer bowl.
Cool slightly, until just warm to the touch.
Beat butter into warm chocolate. Beat in sugar. Add eggs one at a time, beating
until mixture lightens. Blend in flour on low speed. Do not overmix.
Pour into pan. Bake at 350° F. for 35 to 40 minutes, or until center is almost
set. Cool in pan. Run a knife around edges and remove from pan. Peel off paper.
Dust with powdered sugar and cut into squares.
