Fudgy Pudgy Brownies

I know I’ve said this no less than a hundred times, but just like chocolate chip cookies, I can’t resist trying new brownie recipes when I find them. I’ve had The Baking Bible sitting on my shelf for months now, and I finally started to flip through it and this brownie recipe totally jumped off the page at me.

First, how awesome is the name?! The recipe notes don’t indicate how the name came about, but I love it. Secondly, the brownies have a little bit of a secret ingredient that I hadn’t seen in a brownie recipe before… along with the unsweetened chocolate and cocoa powder, the batter also includes white chocolate.

My husband was stopping over at his parents’ so I shipped off all but two of these, and apparently my mother-in-law said that these were the best brownies that she has ever had. They definitely rank up there in my top five, for sure. They are the perfect consistency, packed with flavor and they are fantastic cold from the fridge!

These brownies are dense, insanely moist and totally fudgy – they live up to their name!

One year ago: Zingerman’s Black Magic Brownies
Four years ago: Zucchini-Pineapple Cupcakes with Orange Sour Cream Frosting
Five years ago: Chocolate Chip Cookie Dough Cheesecake Bars

Fudgy Pudgy Brownies

Yield: 9 large brownies or 16 small brownies

Prep Time: 20 minutes

Cook Time: 30 to 40 minutes

Total Time: 1 hour

Rich, dense brownies with a secret ingredient (white chocolate!) and studded with tons of chopped walnuts.

Ingredients:

¾ cup unsalted butter, at room temperature
5 ounces unsweetened chocolate, finely chopped
3 ounces white chocolate, finely chopped
3½ tablespoons sifted Dutch-process cocoa powder
1⅓ cups granulated sugar
3 eggs, at room temperature
1½ teaspoons vanilla extract
¾ cup all-purpose flour
Pinch of fine sea salt
1 cup walnuts, toasted and coarsely chopped

Directions:

1. Preheat oven to 325 degrees F. Grease an 8-inch square pan and line with parchment paper.

2. Place the butter, unsweetened chocolate, white chocolate and cocoa powder in a medium heatproof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth.

3. Transfer melted chocolate mixture to a large bowl. Whisk in the sugar until completely combined. Add the eggs and vanilla extract and whisk until the mixture is thick and glossy. Using a rubber spatula, gently stir in the flour and salt, then fold in the chopped walnuts.

4. Scrape the batter into the prepared pan and smooth the top into an even layer. Bake until the brownies are slightly puffed and the outer edge looks set (an instant-read thermometer should read 190 degrees F), about 30 to 40 minutes.

5. Remove the pan from the oven and place on a wire rack to cool to room temperature. Refrigerate for at least 1 hour before serving. The brownies should be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.

(Recipe adapted from The Baking Bible)