If our Cakey Brownies are like satin, then think of our Fudgy Brownies as velvet Melted chocolate and butter transform the texture of these brownies into pure decadence, with the boost of fat from the chocolate’s cocoa butter enriching the crumb.An extra egg also bumps up the brownies’ quota of fat We still added a touch of cocoa powder to round out the flavor but nixed the milk, as there’s plenty of fudgy richness already present With a glossy top, dense interior, and chewy finish, these brownies are a natural crowd-pleaser.Get more amazing brownie recipes in our January/February Issue.  Fudgy Brownies   Ingredients 8 ounces (226 grams) 60% cacao bittersweet chocolate, chopped ¾ cup (170 grams) unsalted butter, cubed 1 cup (200 grams) granulated sugar ¾ cup (165 grams) firmly packed dark brown sugar 1¼ cups (156 grams) all-purpose flour 3 tablespoons (15 grams) unsweetened cocoa powder, sifted ¾ teaspoon (2.25 grams) kosher salt ¾ teaspoon (1.5 grams) instant espresso powder 4 large eggs (200 grams), room temperature and lightly beaten 2 teaspoons (8 grams) vanilla extract Instructions Preheat oven to 325°F (170°C).

Spray an 8-inch square baking pan with cooking spray.Line pan with parchment paper, letting excess extend over sides of pan.In the top of a double boiler, combine chocolate and butter.

Cook over simmering water, stir

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