Austin Style Brownies
Very light, fudgy brownies
Servings 12 brownies
Cost 5
Ingredients
- 114 grams unsalted butter cut into chunks (4 oz)
- 84 grams unsweetened chocolate 3 oz
- 210 grams granulated sugar, extra fine if possible (1 cup)
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ teaspoon salt plus another little pinch
- 60 grams all-purpose flour weigh for best results, but this is a little less than ½ cup**
Instructions
- Preheat oven to 350 degrees F. Line the inside of a 9×5 inch or 8 ½ by 4 ½ inch metal loaf pan with non-stick foil.
- Melt the butter and chocolate together over medium low heat. Add half of the sugar to the warm chocolate and stir gently so that sugar dissolves somewhat in the hot chocolate. Remove from heat and stir in vanilla.
- In a mixing bowl, using an electric mixer, beat eggs for 2 minutes or until foamy and light. Add salt and remaining ½ cup of sugar gradually to eggs and continue beating for another two minutes.
- Fold about ⅓ cup of the egg mixture into the warm chocolate mixture, then fold the chocolate mixture back into the bowl with the egg mixture. Fold flour into the batter, keeping it as light as possible.
- Pour into pan and bake for 27-30 minutes or until top appears set. The toothpick test doesn’t really work with these – it will still come out wet. Internal temp should be around 190 degrees in center. Let cool completely and chill for several hours or until very cold and set. Lift from pan and cut into squares.
- Store in the refrigerator.
Notes
Baking time will vary a little with size and type of loaf pan. If you're using a wide metal loaf pan such as a 9 ½ by 5 ½, check at 25 minutes. If your loaf pan is slightly narrow at 9x5 or 8 ½ by 4 ½, 27 to 30 minutes should do the trick. I haven't tested in a small 8x4 inch loaf but suspect bake time would be a little longer due to more batter being piled in a smaller pan. I also have not tested in glass or ceramic. Bake time for an 8 inch square pan is about 20 minutes (brownies will be thin).