Hello friends! I hope you are well. I have been working on a lot of Valentine’s Day recipes recently – chocolate anyone?? But these Ultimate Fudge brownies from Mikebakesnyc new Brownie book are just too good not to share.
Mike’s book “Even better Brownies” is full of delicious brownie and bar recipes that are super attainable for the home baker. I find his recipe directions simple and straight forward which is awesome if you are just starting out. His book is a paperback, so it is also light weight and easy to store. You can find it on Amazon but at other retailers as well. Definitely worth the $18!
OK so these Ultimate Fudge Brownies.
If you are looking for a “better than boxed brownie” then this is the recipe for you! Super dense and fudgy, these brownies will satisfy all your cravings. The combination of melted bittersweet chocolate, cocoa powder (I used Black Cocoa powder to make them even darker) and instant expresso make these brownies I delight to bake and eat. A chocolate smelling kitchen = Perfection.
Here’s what you’ll need to whip up these Ultimate Fudge Brownies:
- Bittersweet chocolate
- Cocoa powder
- Granulated sugar
- Brown sugar
- Expresso powder
- Sea salt
The method for these brownies is fairly simple, the different aspect is combination of the eggs, vanilla and sugar. Mike requests that you beat the sugars, vanilla and eggs together (in the bowl of a stand mixer with whisk attachment, or a hand mixer) for 10 minutes. Yep. You read that right – 10 whole minutes. This really helps aerate the eggs and sugar and gives the brownies a bit of a lift. You’ll note there is no leavening agent in this recipe so we have to get a bit of lightness from somewhere.
Don’t worry, we’ll get real fudgy in a moment.
So while you’re whipping the eggs and sugars (whip it good) you’ll melt the butter in either a sauce pan or the microwave and pour it over the chopped chocolate, cocoa powder and expresso powder. Whisk until smooth, then set aside to cool slightly.
When your egg mixture has basically doubled – add the cooled chocolate mixture and then *fold* in the flour and remaining cocoa. Transfer the batter to a 8×8 or 9×9 pan (I used a 9×9) smooth the top then pop in the oven for 20 minutes.
Now here’s where it gets interesting.
After about 20 minutes, take the pan out of the oven and bang it, yes bang it, on the counter top 3 times. This ensures max density. Return the pan to the oven and bake for another 10 minutes or so.
Now that’s fudgy.
Ultimate Fudge Brownies
- 1 cup unsalted butter
- 4 oz dark chocolate chopped 70% cacao
- 6 tbsp cocoa powder divided
- 2 tsp espresso powder
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 2 tsp vanilla extract
- 1 tsp coarse sea salt
- 3 large eggs
- ½ cup all-purpose flour
- Grease an 8×8 or 9×9-inch pan with non-stick spray then line with parchment paper, leaving overhang on all sides. Grease the parchment with non-stick spray, then set aside.
- Combine the chopped chocolate, espresso powder, and 2 tablespoons of cocoa powder in a medium heatproof bowl and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, stirring often. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- Preheat oven to preheat to 350°F.
- In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk together the granulated sugar, brown sugar, vanilla extract, salt, and eggs for exactly 10 minutes on medium-high.
- With the mixer on, pour in the slightly cooled chocolate mixture and mix until smooth.
- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 20 minutes and then remove the pan from the oven and slam them on a flat surface 2-3 times (this deflates them slightly, giving them a more even texture and encourages that beautiful crackly top). Return to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 10 additional minutes. The center of the brownies will seem underbaked, but the brownies will continue to set as they cool.
- Allow brownies to cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 16 bars and serve. Enjoy!