Tested till perfect Chocolate Fudge Brownies

Chocolate Fudge Brownies

Brownies are hard to resist when they're dark, dense and packed with chocolate chips. They also make great party food and are an excellent offering for a bake sale. Try the master recipe, then discover how toasted nuts, toffee bits and dried fruit such as cherries give brownies a whole new meaning.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 20 brownies

Ingredients

  • 5 oz 5ozsemisweet chocolate
  • 1/3 cup 1/3cupbutter
  • 3/4 cup 3/4cupgranulated sugar
  • 2 tsp 2tspvanilla
  • 2 2eggeggs
  • 1/2 cup 1/2cupall-purpose flour
  • 1 Pinch 1Pinchsalt
  • 1/2 cup 1/2cupsemisweet chocolate chips
  • 1 tsp 1tspicing sugar
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Preparation

Place oven rack in center of oven; turn on heat to 350°F (180°C). With pastry brush and a little shortening, lightly grease cake pan; set aside.

Place chocolate on cutting board; with sharp knife, chop coarsely. In heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate and butter, stirring occasionally until smooth.

Remove chocolate mixture from heat and let cool for 5 minutes. Whisk in sugar and vanilla.

Break 1 of the eggs into small bowl and add to chocolate mixture; whisk until blended in. Break second egg into small bowl; add to mixture and whisk well.

Add half of the flour; with wooden spoon, stir until blended. Add remaining flour and salt ; stir until no streaks of flour remain.

Sprinkle with chocolate chips; stir until evenly distributed. With rubber spatula, scrape into 8-inch square metal pan and smooth top. Bake for 20 to 25 minutes.

Stick cake tester into center of brownies. If it comes out clean with just a few small crumbs clinging to it, brownies are done. If not, bake a few minutes longer. Wearing oven mitts, remove pan from oven and let cool completely on rack.

Hold sieve over brownies; spoon in icing sugar. Tapping edge of sieve lightly, move sieve over brownies until surface is dusted lightly, adding more sugar as needed.

With sharp knife, cut brownies into squares. Cover with plastic wrap if storing for a day or two.

 

Additional information :

Variations
Nutty Chocolate Brownies: Spread 3/4 cup (175 mL) chopped pecans or walnuts onto baking sheet. Toast in 350°F (180°C) oven for 6 minutes or until fragrant and slightly darker in colour. Let cool completely and add to brownies instead of chocolate chips.

Chocolate Fruit Brownies: Substitute dried cranberries, dried strawberries, dried cherries or chopped dried apricots for chocolate chips.

Chocolate Toffee Brownies: Add 1/2 cup (125 mL) toffee bits to batter along with chocolate chips.

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