Small Batch Boudin Brownie Recipe Copycat
Brownies that are neither cakey nor too fudge-like.
Servings 9
Cost 5
Ingredients
- 1 stick unsalted butter (114 grams)
- 4 ounces bittersweet chocolate or Ghirardelli chips (114 grams)
- 2 large eggs plus 2 tablespoons beaten egg** (125 grams)
- 1 ½ cups granulated sugar (285 grams)
- ½ tablespoon vanilla
- ½ teaspoon salt
- ¾ cup all-purpose flour (90 grams)
- 1 cup walnuts coarsely chopped, optional
Instructions
- Preheat oven to 350 degrees. Line an 8-inch square metal pan with foil and butter the foil. Alternatively, you can use a glass baking dish. For glass, preheat to 350 for crispy edges and thick crust or lower heat to 325F.
- 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. 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.
- 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. These take a while since they are so thick. You can start checking earlier to be safe.
- Let cool completely. Cut into squares.
Notes
The full batch recipe has 5 eggs, so this half batch version calls for 2 eggs plus 2 tablespoons which is the equivalent of 2 ½ eggs. You could probably get away with using 2 extra-large eggs.