Anne Bourget's Chocolate Fudge Brownies

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Anne Bourget's Chocolate Fudge Brownies

Note: 1 square of chocolate = 1 oz.

Author: bourget (Anne Bourget)

 

Brownies:

 

2 sticks unsalted butter (8 ounces)

4 squares Bakers unsweetened chocolate

2 cups sugar

3 large eggs

pinch of salt

1 cup flour (unsifted all-purpose unbleached)

vanilla extract

Preheat oven to 350 degrees F.

Prepare baking pan (lightly butter and flour). I use an ancient 7x11 " pan.

 

Melt chocolate and 4 ounces of butter in saucepan. Be careful not to burn

chocolate! And add pinch of salt.

 

In the bowl of an electric mixer cream the remaining 4 ounces butter with

the sugar, scraping down the sides as needed.

 

Add eggs one at time and beat about 1 minute between adding next.

 

Add vanilla extract - I like a lot of vanilla and usually just kind of pour

it in (2 - 3 teaspoons?)

 

Now most recipes will tell you to let the melted chocolate cool before

adding to the batter. I don't - I prefer to add it while it is warm and yes,

even hot. I just dump the chocolate-butter mixture in and blend well. (Note:

don't wash saucepan, because you will use it for the frosting.)

 

Add the flour and mix JUST UNTIL BLENDED. Do not over beat!

 

Pour the batter into the prepared pan and bake 35 -45 minutes. The

difference in timing depends on your oven and particular taste. I bake them

for only 35 minutes, because I like them fudgey rather than cake-like.

 

Cool on wire rack.

 

Fudge Frosting:

 

1 square Bakers unsweetened chocolate

1 cup sugar

1/2 cup heavy cream (all the better if it has soured)

pinch of salt

vanilla extract

In the same saucepan that you melted the chocolate and butter for the

brownies, add the chocolate, sugar, cream, and pinch of salt.

Cook over medium heat to the soft ball stage. Try to resist stirring once it

has melted in order to avoid sugaring of the frosting.

 

Remove from heat and transfer to clean mixing bowl of an electric mixer and

beat until cool and thickened to fudge frosting consistency adding vanilla

extract TO TASTE (love vanilla - but do as you please in the amount

required.)

 

Frost brownies and let frosting set before cut into squares.

 

 

Now, these brownies are very, very rich. I cut them in about 1- 1/2 "

squares, which I realize must seem small. But these are really killer

brownies. They are wonderful served with a scoop of good vanilla ice cream.

Also, a word about nuts. I despise them (especially walnuts) and can't even

stand to touch them, however, I realize that many of you will want to add

nuts. I say go for it. Just be sure that they are chopped fine enough to

allow you to cut them into bars without having them falling apart.

 

Enjoy and I hope that you like them.

Anne Bourget

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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