Today’s recipe is for The Farm Brownies, and it’s the opposite of The KitchenAid recipe. While The KitchenAid Brownies are chewy, sweet and crusty, The Farm Brownies are extremely fudge-y and soft. The recipe is from the February 2000 issue of Gourmet, but I forgot about it over the years because there are just so many new brownie recipes! But this one is very good.
They appear dense but are light when you bite into them. At first it feels like eating creamy fudge, then towards the end of each bite you get the cake-feel.
Most importantly, these brownies should not be cut for at least 24 hours. I repeat. Do. Not. Cut. Right. Away. Because if you do, you might think they are too greasy textured and want to throw them away. Once they’ve had a good run in the refrigerator or freezer, you can cut them while cold and wrap them. They’re fudge-y, but not so gooey that they can’t be wrapped while frozen.
- 3 sticks (340 grams) unsalted butter, cut into pieces
- 12 oz (340 grams) bittersweet chocolate (not unsweetened), chopped (70%)
- 1 cup plus 2 tablespoons unsweetened cocoa powder, natural type
- 6 large eggs
- 3 cups granulated sugar (590 grams)
- 1/2 teaspoon salt
- 2 teaspoons of vanilla (my addition)
- 1 1/4 cups cake flour (140 grams), sift after measuring**
- Preheat oven to 350 degrees. Line a 9x13 inch metal pan with nonstick foil.
- In the top of a double boiler or in a large saucepan, melt butter with chocolate. Remove from heat and stir in the cocoa powder. Transfer mixture to a large mixing bowl.
- Add the sugar to the hot chocolate mixture and stir until it is fully blended, then whisk in the eggs 1 at a time.
- Stir in the salt and the vanilla, then sift in the flour and stir until blended.
- Pour batter into pan and bake until top is firm and a tester inserted into center comes out with crumbs, 40-45 minutes.
- Let cool completely, then cover and chill overnight. These are better on Day 2.