New Classic Brownies - ultra fudgy brownies with a crunchy top. The ultimate treat for brownie lovers!
NEW CLASSIC BROWNIES
There is no one word to sum up these babies, besides FUDGY. Absolutely melt-in-your-mouth heaven for any brownie or chocolate lover.
The author of the recipe is Alice Medrich after all and you can find it in her book "Cookies and Brownies". So if you call yourself a brownie lover or a chocolate addict - you need to try these! They are sooooo worth it!
Few notes on this recipe:
- You must use a METAL pan for this recipe or the glass one will break as soon as you place it in the ice bath.
- The ice bath prevents the brownies from further baking and preserves the gooey center.
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- My substitutions are highly recommended if you like red wine. If you are interested in pairing chocolate with wine and food, check out my post about our getaway for two!
- The better chocolate you use the better the experience.
MORE BROWNIES RECIPES:
Robert's Absolute Best Brownies
NEW CLASSIC BROWNIES RECIPE:
New Classic Brownies
Ingredients
- 8 tablespoon unsalted butter
- 4 oz unsweetened chocolate ( I used red w@ne dark chocolate Ghirardelli's Intense Dark Chocolate Cabernet Matinee )
- 1 ¼ c granulated sugar
- 1 teaspoon vanilla I substituted red wine for it
- ¼ teaspoon salt
- 2 eggs room temperature
- ½ c all-purpose flour
Instructions
- Preheat your oven to 400 degrees F.
- Line a 8"x8" METAL baking an with aluminum foil or parchment paper.
- In a double boiler, place chocolate and butter and melt until just few pieces of chocolate are visible. Take off the heat and whisk until smooth.
- Add sugar and whisk well.
- Add vanilla and whisk again.
- Add eggs, one at a time, whisking well after each addition.
- Add flour and fold it in with a spatula.
- Whisk the batter for 1 minutes with a wire whisk or use a stand mixer. Whisk until the batter starts to pull away from the sides of the bowl.
- Pour the brownie goodness into prepared pan and smooth the top out.
- Bake for 20 minutes.
- In the meantime, prepare ice bath. Fill your sink with cold water with ice cubes so it comes up to 1 inch or fill a large roasting pan the same way.
- After the 20 minutes, remove the pan from oven and place in water bat, making sure not to splash any water onto your brownies. Let cool completely.
- Cut into squares and enjoy!
Notes
Nutrition
Kate@Diethood says
How did I miss these?!?! GORGEOUS! DELICIOUS!!!
CrunchyCreamySw says
Yes, I would say these are better. They are more fudgy and the top is not as overwhelmingly crunchy as in the other brownies. They are super gooey, especially if you eat them while still slightly warm!
claire says
OH MY GAWWWD. I want all of these. Just an entire pan.
Jacqueline says
This is the best brownie recipe I've ever tried!!! I did cut the sugar, since I tend to prefer things less sweet. Instead of a double boiler, I put my Kitchenaid mixing bowl into a pan of water in order to save a dish for melting the butter and chocolate. I only bake with glass, but I've never had a problem with a dish breaking. I let it sit a minute after taking it out of the oven, then put it in a cold water bath instead of ice. Oh,and I don't like using parchment paper, so I greased and floured. Worked fine!
Thanks for sharing this recipe!!
CrunchyCreamySw says
Thanks, Jacqueline! So glad you liked it!
justonecookbook says
Hi Anna! I love your family day idea and I need to save a day. Sounds like a great tradition for the first get together as a family.. 🙂
These fudgy brownies sounds really good! It's going to be very tough to put these down!
Emily // The Best of this Life says
Oh my mouth is watering....these look superb!
Averie Cooks says
This is sort of the ratio I use for my brownies, I do 1.5 c butter, 2 c sugar, 8 oz choc, 1 c flour., 2 tbsp coffee optional. Bake in 9x9 for 25 mins. Done. Fudgy, perfect. Ive never felt the need for an ice bath...now you have me wondering what that does to the batter/brownies...hmmm, interesting! Your brownies look PERFECT so clearly it all works!
CrunchyCreamySw says
Apparently it stops the baking process and makes them super fudgy. And these were just that! I am really looking forward to trying your recipe. Sounds great! Thank you for sharing, Averie!