Fudge Brownies
A delectable chocolatey treat, these Fudge Brownies will satisfy your sweet cravings. Indulge in their rich, fudgy texture and irresistible flavor.
A delectable chocolatey treat, these Fudge Brownies will satisfy your sweet cravings. Indulge in their rich, fudgy texture and irresistible flavor.
- Carbohydrate 408.870743678905 g
- Cholesterol 507.650000621869 mg
- Fat 327.707806902815 g
- Fiber 19.295833843558 g
- Protein 86.8175700182107 g
- Saturated Fat 127.36492681549 g
- Serving Size 1 1 recipe (1349g)
- Sodium 3414.59267035548 mg
- Sugar 389.574909835347 g
- Trans Fat 26.5004586835995 g
- Calories 4765 calories
Step-by-step
- Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
- In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
- Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.
Dense, dark chocolate fudge yields a fragile crust that shatters softly against a moist interior. Unsweetened chocolate dictates the base structure without introducing excess moisture, requiring precise handling to prevent separation. Melting solids over very low heat prevents scorching the cocoa solids. Heavy-bottomed saucepans distribute thermal energy evenly if specialized double boilers are unavailable.
Adding eggs singly and beating thoroughly after each addition incorporates vital air without relying on chemical leaveners. This aeration creates the shiny, papery surface characteristic of properly emulsified batters. Undermixing yields a greasy crumb, while excessive whipping introduces too much air and produces a cake-like interior. Vigorous manual whisking provides better control than electric mixers at this stage.
Flour requires gentle folding rather than aggressive stirring to limit gluten development. Dense batters need an accurate 350 degree Fahrenheit oven environment. Inserting a wooden pick yields moist crumbs rather than wet batter when doneness is reached. Overbaking dries out the center immediately.
Cooling completely on a wire rack allows internal starches to set fully before slicing. Chilling the pan for two hours simplifies cutting clean geometric portions. Store finished squares in an airtight container at room temperature for up to four days.
