Brownies that are neither cakey nor too fudge-like
Course Dessert
Cuisine American
Keyword Boudin Brownies
Prep Time 10 minutesminutes
Cook Time 42 minutesminutes
Servings 9
Author Cookie Madness
Ingredients
1stickunsalted butter(114 grams)
4ouncesbittersweet chocolate(114 grams)
2 ½largeeggs (125 grams)
1 ½cupsgranulated sugar(285 grams)
½tablespoonvanilla
½teaspoonsalt
¾cupall-purpose flour(90 grams)
1cupwalnutscoarsely chopped, optional
Instructions
Preheat oven to 350 degrees. Line an 8-inch square metal pan with foil and butter the foil.
Melt the butter in a heavy saucepan over medium heat. Add chocolate, turn off heat, and stir until melted from the residual heat. Let it cool for about 5 minutes.
Beat the eggs and sugar until light and fluffy, 5 to 7 minutes. You can do this in a stand mixer or with a hand-held, but I used a stand mixer since the beating time is so long. Beat in the melted chocolate (which should be slightly warm, but not piping hot at this point), vanilla and the salt. By hand stir in the flour until it is almost combined, then add the nuts and continue stirring gently until all flour disappears. I do this with a heavy scraper.
Pour the batter into the prepared pan, smooth to the edges, and bake in the center of the oven until puffed and almost set, about 42 to 45 minutes.
Cut the brownies into 9 big squares or however many you feel like.
Notes
If you accidentally overcook your brownies or just want to quick-cool them, put the hot brownie pan in about an inch of ice water.