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.
Fudgy, Chewy and Cakey Brownies
2/3 C. all-purpose flour
1/2 t. salt
1/2 t. baking powder
2 oz. unsweetened chocolate
4 oz. bittersweet chocolate
10 T. butter
1 1/4 C. sugar
2 t. vanilla extract
3 large eggs
Preheat oven to 325°F. Spray an 8 inch square baking pan with vegetable cooking
spray.
Whisk flour, salt and baking powder in a small bowl; set aside.
Chop chocolate and melt with butter in a medium bowl over a pan of simmering
water. Remove from heat; whisk in sugar and vanilla, then eggs. Continue
whisking until smooth and glossy. Add dry ingredients; whisk just until
incorporated.
Pour the batter into the pan and spread evenly. Bake until a toothpick inserted
in the center comes out with wet crumbs, 40 - 45 minutes. Cool brownies in pan
on a wire rack. Cut into squares. If not serving right away, do not cut
brownies, because the edges will dry out. The whole bar can be wrapped in
plastic wrap, then foil, and refrigerated up to 5 days.
