Melting butter along with the chocolate is the key to this brownie's fudgy texture. Photo by: Carl Tremblay/America's Test Kitchen via AP
May 15, 2019 10:34:07 AM
Brownies are controversial territory to chart: Some like them cakey and light in flavor -- more of a snack than a rich dessert; some like them moist and chewy; and others, the biggest chocoholics, like them to be purely decadent -- almost as dense as fudge and deliciously dark.
We wanted to make sinfully rich brownies that would be a chocolate lover's dream, so we started by using three forms of chocolate: unsweetened chocolate for intensity, cocoa powder for complexity, and bittersweet or semisweet chocolate for moisture and well-rounded flavor.
Melting butter along with the chocolate was the key to a fudgy texture, and a generous three eggs contributed richness and structure. In addition to providing a clean sweetness, granulated sugar gave the baked brownies a delicate, shiny, crackly top crust.
We found it best to cut these brownies into small bites rather than big bake-sale squares -- a little goes a long way. Tasters preferred the more complex flavor of bittersweet chocolate over semisweet chocolate, but either type works well here, as does 5 ounces of bittersweet or semisweet chocolate chips in place of the bar chocolate.
Start to finish: 1 hour
5 ounces bittersweet or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons unsweetened cocoa powder
1 1/4 cups sugar
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (5 ounces) all-purpose flour
Nutrition information per serving: 98 calories; 49 calories from fat; 5 g fat (3 g saturated; 0 g trans fats); 25 mg cholesterol; 38 mg sodium; 12 g carbohydrate; 1 g fiber; 8 g sugar; 2 g protein.