Ultimate Fudgy Brownies
Indulge in these rich and fudgy brownies, inspired by the classic recipe from Cook's Illustrated. This version, hailed as the 'perfect' brownie by America's Test Kitchen, balances a deep chocolate flavor with a chewy texture that will satisfy any chocolate lover. Topped with your choice of toasted pecans or walnuts, these brownies are perfect for parties, gift-giving, or simply enjoying at home. With a beautifully crackled top and a gooey interior, they're sure to become a cherished favorite in your recipe collection.
N/A
Servings
150
Calories
9
Ingredients
Ingredients
cake flour
1 1/4 cups (sifted)
salt
1/2 teaspoon (none)
baking powder
3/4 teaspoon (none)
unsweetened chocolate
6 ounces (chopped fine)
unsalted butter
12 tablespoons (cut into 6 pieces)
sugar
2 1/4 cups (none)
large eggs
4 (none)
vanilla extract
1 teaspoon (none)
toasted pecans or walnuts
1 cup (chopped (optional))
Instructions
1
Preheat your oven to 325°F (163°C).
2
Prepare an 13x9-inch baking pan by cutting an 18-inch long piece of foil and folding it lengthwise to create an 8-inch wide strip. Place the foil in the pan, making sure it fits into the corners and hangs over the sides.
3
Cut a 14-inch piece of foil and place it perpendicular to the first piece, ensuring it also hangs over the edges. Spray the foil-lined pan with cooking spray to prevent sticking.
4
In a medium mixing bowl, combine cake flour, salt, and baking powder. Set this dry mixture aside.
5
Melt the chopped unsweetened chocolate and cut butter in a double boiler over simmering water. Stir until completely smooth and remove from heat.
6
Gradually whisk in the sugar until well combined. Then add the eggs one at a time, whisking after each addition until fully incorporated.
7
Stir in the vanilla extract.
8
Fold the flour mixture into the chocolate mixture in three additions, using a rubber spatula until just combined and the batter is smooth.
9
Pour the brownie batter into the prepared pan, ensuring it spreads evenly into the corners.
10
If desired, sprinkle the chopped toasted pecans or walnuts on top of the batter for added crunch.
11
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
12
Remove from the oven and allow to cool in the pan placed on a wire rack for at least 2 hours.
13
Once cooled, lift the brownies out of the pan using the foil overhang. Cut into 2-inch squares.
14
Store leftover brownies in an airtight container at room temperature for up to 3 days.
Nutrition Information
7.5g
Fat
22.5g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes these brownies 'ultimate'?
These brownies are inspired by the classic Cook's Illustrated recipe and hailed as 'perfect' by America's Test Kitchen for their balance of deep chocolate flavor and chewy, fudgy texture.
What oven temperature is required for this recipe?
The oven should be preheated to 325°F (163°C).
What size baking pan should I use?
You should use a 13x9-inch baking pan.
How should I prepare the baking pan?
Line the pan with two perpendicular strips of foil (18-inch and 14-inch) that hang over the edges, then spray the foil with cooking spray.
What type of flour is used in these brownies?
This recipe calls for 1 1/4 cups of sifted cake flour.
Can I use any type of chocolate?
The recipe specifically requires 6 ounces of unsweetened chocolate, chopped fine.
What is the best way to melt the chocolate and butter?
Melt the chopped chocolate and butter together in a double boiler over simmering water until completely smooth.
How many eggs are needed?
You will need 4 large eggs.
How should I incorporate the eggs into the batter?
Whisk the eggs into the chocolate mixture one at a time, ensuring each is fully incorporated before adding the next.
When do I add the flour mixture?
Fold the flour mixture into the chocolate mixture in three separate additions using a rubber spatula.
What kind of nuts can be added to the brownies?
You can add 1 cup of chopped toasted pecans or walnuts on top of the batter before baking.
How long do the brownies need to bake?
Bake for 30 to 35 minutes.
How do I check if the brownies are done?
Insert a toothpick into the center; it should come out with a few moist crumbs attached.
How long should the brownies cool before cutting?
Allow them to cool in the pan on a wire rack for at least 2 hours.
How do I remove the brownies from the pan cleanly?
Once cooled, lift the brownies out of the pan using the foil overhang.
What size should I cut the brownies into?
The recipe recommends cutting them into 2-inch squares.
How should I store the leftover brownies?
Store them in an airtight container at room temperature.
How long will the brownies stay fresh?
They will stay fresh for up to 3 days when stored properly.
How many calories are in one brownie?
Each brownie contains approximately 150 calories.
What is the fat content per serving?
Each serving contains 7.5g of fat.
How many carbohydrates are in these brownies?
There are 22.5g of carbohydrates per serving.
How much protein is in each brownie?
Each brownie provides 2g of protein.
Do these brownies contain leavening agents?
Yes, the recipe uses 3/4 teaspoon of baking powder.
Is salt included in the recipe?
Yes, 1/2 teaspoon of salt is mixed with the dry ingredients.
How much butter is required?
The recipe calls for 12 tablespoons of unsalted butter, cut into 6 pieces.
How much sugar is used in the batter?
The recipe uses 2 1/4 cups of sugar.
What type of vanilla should I use?
The recipe calls for 1 teaspoon of vanilla extract.
How many total ingredients are in this recipe?
There are 9 ingredients in total.
Are these brownies chewy or cake-like?
These are designed to be rich and fudgy with a chewy texture and a crackled top.
Can I omit the nuts?
Yes, the pecans or walnuts are optional and can be omitted if you prefer plain brownies.