Deep Dish Fudge Brownies Recipe - Cooking Index
Deep Dish Fudge Brownies Recipe - Cooking Index
These chewy-fudgy brownies are thicker than the classic fudge brownies. The batter is sturdy enough to trap such additions as chopped nuts (see the "Deep Dish Fudge Brownies With Walnuts, Almonds, Or Pecans" recipe which is included in this collection), chocolate chips, coconut or bits of crunchy toffee.
Courses: Dessert| 3/4 cup | 46g / 1.6oz | Unsifted all-purpose flour |
| 3/4 cup | 46g / 1.6oz | Unsifted cake flour |
| 1/4 teaspoon | 1.3ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 lb | 227g / 8oz | Unsalted butter - melted and cooled |
| 4 oz | 113g | Unsweetened chocolate - (4 squares) - melted and cooled |
| 1 3/4 cups | 346g / 12oz | Superfine sugar |
| 4 | Extra-large Eggs | |
| 2 teaspoons | 10ml | Vanilla extract |
Preheat the oven to 350 degrees. Butter and flour a 9- by 9-inch baking pan.
Sift together the all-purpose flour, cake flour, baking powder, and salt.
Whisk the butter and chocolate in a bowl; beat in the sugar, eggs, and vanilla extract. Add the dry ingredients and stir to form a batter.
Pour and scrape the batter into the prepared pan; spread the batter evenly. Bake the brownies for 30 to 33 minutes, or until just set.
Cool the brownies completely in the pan on a rack. Cut into 2 1/4- by 2 1/4-inch squares. Remove the brownies from the pan using a metal spatula. Store in an airtight tin. This recipe yields sixteen 2 1/4- by 2 1/4-inch brownies.
Source:
BROWNIES AND BLONDIES by Lisa Yockelson (c) 1992 - Harper Collins, New York - 101 pages - $12.50 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest
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