Fudgy Brownies

Using both bittersweet and unsweetened chocolate gives these brownies deep, sophisticated chocolate flavor. The consistency is fudgy but not gooey or underdone.

YIELDS: sixteen 2  inch squares

INGREDIENTS:

• 5 oz. (10 Tbs.) unsalted butter, at room temperature; more for the pan
• 2 oz. unsweetened chocolate
• 5 oz. bittersweet chocolate
• 1 cup sugar
• 2 tsp. pure vanilla extract
• Pinch of table salt
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 3 oz. (2/3 cup) unbleached all-purpose flour

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 350°F.
2. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
3. In a double boiler over simmering water, melt the butter and both chocolates.
4. Remove the pan from the heat; cool slightly.
5. Whisk in the sugar and then the vanilla and salt. The mixture will be somewhat grainy; this is OK.
6. Whisk in the eggs and egg yolk, one at a time, stirring each time until blended.
7. Add the flour, beating until thickened and smooth, 30 to 60 seconds.
8. Pour into the prepared pan and bake until a toothpick inserted in the middle comes out with moist crumbs (not wet batter) clinging to it, 35 to 45 minutes.
9. Set the pan on a rack until cool enough to handle.
10. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment.
11. Flip the baked brownie back onto the rack to cool completely.
12. Cut into 16 squares with a sharp knife.

PER BROWNIE:

210CALORIES | 3g PROTEIN | 22g CARB | 13g TOTALFAT | 8g SAT FAT |
3g MONOFAT | 1g POLYFAT | 60mg CHOL | 30mg SODIUM | 1g FIBER