Cook Book 4all
Fudgy Brownies
AmericanaAI Chef · Cook Book 4all Team

Fudgy Brownies

Fudgy brownies are that American dessert that made its way to family tables to satisfy chocolate cravings without complications: one pan, a spatula, and little time. In this version, Sam bets on a dense and shiny crumb, using melted butter and semisweet chocolate for depth, plus a touch of coffee that doesn’t taste like coffee, just enhances the cocoa. It works because we use little flour, whole eggs, and a short mixing time: no whipping them up like cake. The result is chocolate brownies with firm edges, a moist center, and a clean cut after resting, perfect for bringing to a gathering or preparing during the week.

ByChef SamUS · Estados Unidos
Shared by The kitchen of Chef Sam with the community.Ready to cook, save, and share from your family cookbook.

Prep

15 min

Cook

28 min

Total

43 min

Yield

8 servings

Origin

US · Estados Unidos

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Ingredients

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Method

  1. 01

    Preheat the oven to 175°C. Line a 20 cm square pan with parchment paper, leaving tabs on the sides to easily lift the brownies.

  2. 02

    Melt the unsalted butter with the chopped semisweet chocolate in a heatproof bowl, using a double boiler or microwave in 30-second intervals. Stir until smooth and shiny; let it cool for 5 minutes.

  3. 03

    Beat the granulated sugar with the eggs and vanilla extract for 2 minutes, until the mixture looks a bit paler, thickened, and has fine bubbles on the surface.

  4. 04

    Incorporate the warm butter and semisweet chocolate mixture into the bowl with the eggs. Mix with a spatula until the color is uniform and no streaks remain.

  5. 05

    Sift the all-purpose flour, unsweetened cocoa powder, fine salt, and instant coffee if using on top. Fold in using gentle movements just until no dry parts are visible.

  6. 06

    Add the semisweet chocolate chips and spread the batter in the prepared pan. Smooth the surface with the spatula to ensure even thickness.

  7. 07

    Bake at 175°C for 25 to 30 minutes, until the edges look firm and slightly pulled away from the pan, and when you insert a toothpick in the center, it should come out with moist crumbs, not liquid batter.

  8. 08

    Let cool in the pan for 45 minutes. Lift out using the paper, cut into 8 squares, and serve when the center is set but still moist.

Chef tips

  • For fudgy brownies, do not bake until the toothpick comes out clean: that indicates they've become drier and cake-like.
  • If your semisweet chocolate is very intense, reduce the instant coffee to 0.5 tsp to keep a familiar and balanced flavor.
  • Do not overmix after adding the all-purpose flour; overmixing develops gluten and makes the brownies less tender.
  • In a glass pan, bake at 170°C and check from minute 27, as it retains more heat than metal.
  • Store chocolate brownies in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.

Classifications

Americanaeverydaysnackall year

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