There are few things as satisfying as a perfectly fudgy brownie.
A good dense brownie should be perfectly moist and light with an intense chocolate flavor. This favourite recipe of mine is adapted from one of my favourite cookbooks and I make them all the time. The are perfectly sinful in their liberal use of butter and stay moist for days. I’ve even been known to pack a few in my ski jacket for a snack on the slopes or you can make them ahead for an easy dessert!
- 3 sticks unsalted butter
- 13 ounces dark chocolate
- 6 eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 pinch kosher salt
- 1 12 ounce bag white chocolate chips
1. Preheat the oven to 350F. Butter and flour a 13×9 baking dish and set aside.
2. In a heatproof bowl set over a simmering pot of water, melt the butter and chocolate together. Stir well until they are completely combined, then remove from the heat and allow to cool.
3. Meanwhile, in a separate bowl, whisk together the eggs, sugar and vanilla. Pour the egg mixture into the cooled chocolate and mixing well. Slowly fold in the slat and flour. Then stir in the white chocolate chips.
4. Pour the brownies into the prepared pan and bake for 20 to 25 minutes or until the tops are set and cake tester comes out clean. Allow them to cool completely.
adapted from Nigella Lawson