Servings: —
Preheat: 325°
Cook Time: 30 min
Source: Fine Cooking 68, pp. 65
recipeNotes: I don’t frost these brownies
These are very chocolatey and rich, which is why I like
to cut them into smaller, bite-size squares.
Ingredients
9 oz (2 cups) unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp table salt
3/4 lb (1-1/2 cups) unsalted butter; more for the pan
3 oz (1 cup) unsweetened natural cocoa powder (not Dutch- processed)
3 cup very firmly packed light brown sugar
4 lg eggs
2 Tbsp coffee-flavored liqueur (I use Kahlúa) or 1-1/2 tsp pure vanilla extract
For the glaze:
6 oz. bittersweet chocolate, finely chopped
3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
1 Tbs. light corn syrup
Directions
Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups
Position a rack in the middle of the oven and heat to 325° F. Lightly grease the bottom and sides of a 9×13-inch baking pan.
In a medium bowl, whisk the flour, baking powder, and salt to blend. Melt the butter in a large saucepan over medium heat, stirring occasionally. Remove the pan from the heat and whisk in the cocoa powder until smooth. Whisk in the brown sugar until blended. Add the eggs, one at a time, whisking until just blended. Whisk in the coffee liqueur along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatula until just blended. Scrape the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don’t over bake, or the squares won’t be Fudgy.) Transfer the pan to a rack to let cool completely.
Make the chocolate glaze:
In a medium bowl, melt the chocolate, butter and corn syrup in a microwave or over barely simmering water, whisking until smooth. Pour the glaze onto the center of the cooled, uncut fudge bars. Using an offset spatula, spread the glaze evenly to cover completely. Refrigerate until the glaze is set, about 30 minutes. Cut into 1-inch squares.