Wow, these are some of the fudgiest, most delicious brownies I've ever had! I won't say they're the best ever because that honor goes to my friends Kristi and Lauren in Seattle, who once mailed me what were truly the most amazing brownies I have ever eaten. But these are a pretty good substitute if you haven't got one of them in your kitchen! They're great both warm out of the pan and cold from the fridge later. These are the perfect brownie to eat with ice cream--deep, dark, rich chocolate in brownie form.
Dorie's Classic Brownies (from Baking from My Home to Yours)
5 T unsalted butter in 5 pieces
4 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup sugar
2 large eggs
1 tsp vanilla
1/2 tsp instant espresso powder
1/2 tsp salt
1/3 cup flour
1/2-1 cup chopped nuts (recipe suggests walnuts; we used almonds)
1. Preheat oven to 325 degrees. Line an 8-inch square pan with foil and butter.
2. In the top of a double boiler, melt together the butter and both chocolates. Just as soon as everything is melted, remove from heat.
3. Whisk in the sugar, and then the eggs one at a time. Add vanilla and whisk ingredients briskly before gently stirring in the espresso powder. Stir in the salt and flour just until incorporated. Fold in the nuts with a rubber spatula.
4. Scrape batter into pan and smooth the top. Bake 30-33 minutes until the top is dull. Or go a little less for even fudgier brownies (I like mine a bit underdone).