Careys Rich Ultimate Chocolate Brownies
A very rich delicious fudgy chocolate brownie. If you enjoy nuts then this is the German style chocolate brownie that you have been waiting and searching for for a very long time. I have tried many standard recipes over the years and this is definately the best and a keeper. This is not a dry/cake style recipe its very much the opposite.
A very rich delicious fudgy chocolate brownie. If you enjoy nuts then this is the German style chocolate brownie that you have been waiting and searching for for a very long time. I have tried many standard recipes over the years and this is definately the best and a keeper. This is not a dry/cake style recipe its very much the opposite.
- Carbohydrate 7.75166986213197 g
- Cholesterol 115.226296307812 mg
- Fat 7.56368546752821 g
- Fiber 0.418861120232779 g
- Protein 4.30125676039123 g
- Saturated Fat 3.0604422712841 g
- Serving Size 1 1 Serving (73g)
- Sodium 2039.49983336557 mg
- Sugar 7.33280874189919 g
- Trans Fat 0.817719032753617 g
- Calories 103 calories
Step-by-step
- Set Oven to 325 degrees F.
- Grease a 9x13 " baking pan ( I prefer a vegetable oil or butter ).
- In a heavy guage sauce pan, melt butter , add/disolve sugar and add water, stirring constantly, bring to a boil * DO not let it stand and burn*. This takes about 3-5 min).
- Remove from heat, with a wooden spoon, stir in chocolate chips slowly until melted, cool slightly and beat in vanilla.
- In a mixing bowl, whisk eggs then slowly add chocolate mixture, little at a time beating with wooden spoon till completely incorporated.
- Mix remaining dry ingredients together and add to chocolate/egg mixture, mix till combined very well ** at this stage , the batter will be quite thick and thats ok**
- Spread into prepared baking pan.
- Bake for 35-40 minutes ( DO NOT OVERBAKE ).
- **NOTE** Walnuts are optional in adding at last stage of mixture.
Operating on a strict budget requires maximizing every gram of baking chocolate without wasting expensive pantry staples. This method relies on melting the butter and sugar together with water in a saucepan rather than creaming solid fat. Boiling this liquid base dissolves the sugar crystals entirely. Complete dissolution prevents a grainy mouthfeel and promotes a dense, fudgy crumb structure instead of a cake-like texture.
The Science of Emulsifying Eggs into Hot Chocolate
Adding eggs directly to boiling fat causes scrambling. Cooling the melted chocolate mixture slightly before incorporating the eggs keeps the proteins stable. Whisking the eggs thoroughly beforehand introduces air cells, which react with the baking soda to provide a modest lift. The heavy batter yields squares that maintain their moisture over multiple days. Storing the baked pan tightly wrapped at room temperature allows the fats to reset, improving density by the second day.
- If the chocolate seizes, whisk in one additional tablespoon of warm water to restore the emulsion.
- Set the oven accurately to 325 degrees Fahrenheit to prevent the edges from burning before the center sets.
- Pull the pan out at 35 minutes when a toothpick inserted in the middle emerges with moist crumbs attached.
