Ultimate Fudgy Brownie

We are back to brownie testing!

And ...... the winner is, Yeah! this recipe!

Last month, I posted a number of recipes I was 

testing for my nieces wedding reception, which will 

feature a brownie and ice cream bar.

Not being completely satisfied with all the recipes

I had tried, the search went on!

Well, the search is over.  Everyone has different preferences

when it comes to cookies and brownies, but this one 

was just what she was looking for, Yeah!

I am delighted that the recipe was easy, the texture was moist 

but not gooey, and a light crumb, but rich in flavor.

I am sure everyone will enjoy this come October!

As Always, 

ENJOY!

Recipe Source: Saveur: and Nick Malgieri

Ingredients

16 tbsp. unsalted butter, plus more for greasing

8 oz. bittersweet chocolate, cut into ¹⁄₄" pieces

4 eggs

1 cup sugar

1 cup firmly packed dark brown sugar

2 tsp. vanilla extract

¹⁄₂ tsp. fine salt

1 cup flour

Instructions

Heat oven to 350°. Grease a 9" x 13" baking pan with butter and line with parchment paper; grease paper. Set pan aside.

Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.

Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Cut and serve.