Sunday, February 16, 2020

Perfect Shiny Crust Fudge Brownies


Let me guess...You probably have 27 cherished brownie recipes?

Or is that just me?

My thoughts: there is ALWAYS room for another brownie recipe!

So even if you have 56 of them, trust me that you need to try this one too! Why? Because it will become your go-to.



This brownie recipe is EASY, deep dark chocolaty, perfectly salty-sweet, dense, moist and fudgy. I needs only 7 simple ingredients and it bakes up with that crinkly shiny top every time.

What is it not?
It is not dry, cloyingly sweet and crumbly.




How to make moist brownies from scratch?



It's about the sugar and how it is dissolved. Dissolve sugar = syrup = bound water = moistness.

Lots of recipes tell you to "dissolve" sugar in melted chocolate and butter, but I don't care how long you stir it or how hot that butter is, sugar will NEVER dissolve in melted chocolate! Sugar dissolves in water, not fat. In addition to that..., with the amount of sugar that goes into a brownie, it is technically a supersaturated mixture so it will never be completely dissolved anyways. Brownie batter is a very low moisture batter, unlike cake batter that has a higher water content.


How to get a shiny crust on brownies?



Again, it's about dissolved sugar. Whisk the sugar into the eggs first. This will help it dissolve some, and also the bonds between sugar and egg proteins is what creates the thin tissue like crust. To help this along, always use room temperature (not cold) eggs. The warmer temperature helps sugar dissolve.

TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.

I use intense 85% chocolate here which makes perfectly chocolaty brownies. You can also use 70% bittersweet chocolate - just do not use unsweetened.




Perfect Shiny Top Fudge Brownies
makes 16 brownies

5 oz (142g) extra dark chocolate (I like this one), coarsely chopped
6 tbsp (84g) unsalted butter
2 large eggs, at room temperature
1 cup (200g) granulated sugar
1 tsp (5ml) pure vanilla extract
½ tsp salt
½ cup (71g) all-purpose flour

Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each end and butter the exposed sides.

In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy.

Beat eggs with sugar vigorously in a large bowl using a whisk or hand mixer until pale, thick and fluffy. When you lift up the beaters, the egg mixture will form a slowly disappearing ribbon on the surface of the mixture when it falls back into the bowl. It will take a bit more effort to do it by hand, but I really like using a whisk! Beat in vanilla and salt then stir in warm chocolate mixture until evenly blended. Stir in flour until well incorporated and smooth. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.

Bake for 20-25 minute until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs. Transfer pan to a wire rack and let cool completely before slicing.

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