I loved my Dad's brownies. They were in the "chewy" category, with just a hint of "fudge", and full of toasted walnut pieces. To add even more chocolate, they were frosted with a rich topping that was somewhere between chocolate fudge and chocolate buttercream. These are great any time of the day. Have one, or two with coffee or tea, a glass of milk, or after dinner with a bit a red wine or Port. Oh...and did I mention they are super easy to make. The batter can be mixed in one bowl, and by hand. Covered with plastic wrap, or in an air tight container stored in the refrigerator, they will last up to 10 days.
Preheat oven to 325 degrees for Convection and 350 degrees for Standard bake.
Lightly butter a baking pan and line the bottom and sides with parchment paper. It helps in removal of the baked brownies if the paper is long enough to drape over the sides of the pan.
I suggest a 9" pan either metal or glass. However, a slighter smaller or larger can be used. Baking times will need to be adjusted depending on the size of the pan and whether it is metal or glass.
Place a medium size mixing bowl over a pan of simmering water. Add the chopped chocolate pieces along with the butter. Let the mixture melt completely, stir to combine the butter and chocolate. Once melted remove from the pan. Be careful not to let any of the moisture from the outside of the bowl get to the melted chocolate, as the chocolate will seize.
Place the bowl on a towel then add the sugar. Keep stirring until the sugar has melted into the chocolate. Allow the chocolate to cool just a bit, (you don't want it to be so hot that it will scramble the eggs) then add the eggs, one at a time, allowing each to be completely absorbed before adding the next. Stir in the Vanilla extract.
Mix the flour, cocoa powder, salt and baking powder together. Add this, as well as the nuts (if using) to the melted chocolate mixture. Using a rubber spatula, mix to combine all of the ingredients as quickly and gently as possible. Over mixing can result in a tougher texture. Pour the batter into your prepared pan, place on the center rack of your oven and bake for 20 to 25 minutes
Baking times may vary depending on your pan. If you are using a glass pan, it will bake more quickly than a metal pan. Also, if you are using a slightly larger pan than the suggested 9", the brownies will be thiner, and will bake in less time. Conversely, if you are using a smaller pan, like an 8" square, the brownies will take a bit longer to bake.There are several ways to test when they are done, one would be to insert a cake tester. For these brownies, you want it to come out slightly moist with a bit of crumb attached. They will continue to bake a bit once removed from the oven, so removal should be made slightly before they are done. You don't want to over bake them. Allow them to cool completely before cutting into them, as you will find that helps develop the texture and the "chewiness".
Place the cream, butter, sugar, salt and espresso powder in a medium sauce pan. Bring the mixture to a simmer and allow to cook until the sugar has dissolved. Be careful that it does not burn on the bottom or lower rim of the pan.
Once the sugar has dissolved completely, remove from the burner, dump in all the chocolate pieces and stir vigorously until the chocolate has melted and the frosting is smooth and satin like. Now stir in the vanilla extract.
Allow the frosting to cool just a bit (about 10 minutes), then pour over the top of the warm brownies. This is important....The brownies must still be warm when you pour over the frosting. If the brownies are allowed to cool completely, the frosting will simply "peel" off the top.
Let the frosted brownies set in the baking pan until completely cool, then lift out of the pan using the edges of the strips of parchment paper as handles.
If the frosting is still quite soft, you may want to chill in the refrigerator before cutting the brownies into squares.
The easiest way to cut the brownies is to use a long, thin sharp knife, and dip or rinse the knife blade in warm water between each cut. Use a damp rag to clean off any bits of chocolate.
Store the brownies in the refrigerator in an air-tight container in a single layer, or on a platter covered with plastic wrap. They will last up to ten days.
Ingredients
Directions
Preheat oven to 325 degrees for Convection and 350 degrees for Standard bake.
Lightly butter a baking pan and line the bottom and sides with parchment paper. It helps in removal of the baked brownies if the paper is long enough to drape over the sides of the pan.
I suggest a 9" pan either metal or glass. However, a slighter smaller or larger can be used. Baking times will need to be adjusted depending on the size of the pan and whether it is metal or glass.
Place a medium size mixing bowl over a pan of simmering water. Add the chopped chocolate pieces along with the butter. Let the mixture melt completely, stir to combine the butter and chocolate. Once melted remove from the pan. Be careful not to let any of the moisture from the outside of the bowl get to the melted chocolate, as the chocolate will seize.
Place the bowl on a towel then add the sugar. Keep stirring until the sugar has melted into the chocolate. Allow the chocolate to cool just a bit, (you don't want it to be so hot that it will scramble the eggs) then add the eggs, one at a time, allowing each to be completely absorbed before adding the next. Stir in the Vanilla extract.
Mix the flour, cocoa powder, salt and baking powder together. Add this, as well as the nuts (if using) to the melted chocolate mixture. Using a rubber spatula, mix to combine all of the ingredients as quickly and gently as possible. Over mixing can result in a tougher texture. Pour the batter into your prepared pan, place on the center rack of your oven and bake for 20 to 25 minutes
Baking times may vary depending on your pan. If you are using a glass pan, it will bake more quickly than a metal pan. Also, if you are using a slightly larger pan than the suggested 9", the brownies will be thiner, and will bake in less time. Conversely, if you are using a smaller pan, like an 8" square, the brownies will take a bit longer to bake.There are several ways to test when they are done, one would be to insert a cake tester. For these brownies, you want it to come out slightly moist with a bit of crumb attached. They will continue to bake a bit once removed from the oven, so removal should be made slightly before they are done. You don't want to over bake them. Allow them to cool completely before cutting into them, as you will find that helps develop the texture and the "chewiness".
Place the cream, butter, sugar, salt and espresso powder in a medium sauce pan. Bring the mixture to a simmer and allow to cook until the sugar has dissolved. Be careful that it does not burn on the bottom or lower rim of the pan.
Once the sugar has dissolved completely, remove from the burner, dump in all the chocolate pieces and stir vigorously until the chocolate has melted and the frosting is smooth and satin like. Now stir in the vanilla extract.
Allow the frosting to cool just a bit (about 10 minutes), then pour over the top of the warm brownies. This is important....The brownies must still be warm when you pour over the frosting. If the brownies are allowed to cool completely, the frosting will simply "peel" off the top.
Let the frosted brownies set in the baking pan until completely cool, then lift out of the pan using the edges of the strips of parchment paper as handles.
If the frosting is still quite soft, you may want to chill in the refrigerator before cutting the brownies into squares.
The easiest way to cut the brownies is to use a long, thin sharp knife, and dip or rinse the knife blade in warm water between each cut. Use a damp rag to clean off any bits of chocolate.
Store the brownies in the refrigerator in an air-tight container in a single layer, or on a platter covered with plastic wrap. They will last up to ten days.