Spacer Super Fudge Brownies
  | Asymmetry | Cooking | Super Fudge Brownies |



6 oz. unsweetened baking chocolate
1 cup salted butter, softed
4 large eggs
2 cups white sugar
1 Tbsp. pure vanilla extract
1/2 cup all-purpose flour
1 cup (6 oz.) semisweet chocolate chips


  1. Preheat oven to 300 degrees F. Grease an 8x8 inch baking pan.
  2. Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring constantly until pieces of chocolate are almost melted. Remove from heat and stir until smooth.
  3. In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color (about 5 minutes). Add sugar and blend on low speed until thoroughly combined.
  4. Add vanilla and melted chocolate to the egg and sugar mixture. Blend on low speed until smooth. Add the flour and mix thoroughly.
  5. Pour batter into greased pan. Smooth surface with a spatula and sprinkle uniformly with chocolate chips. Bake on the center rack of oven for 45-55 minutes (Note: when I made these, they took a good 15 minutes longer than that, so be sure to test). The batter should be set and a toothpick inserted in center should come out clean. Do not overbake.
  6. Cool to room temperature. Cover and refrigerate at least 1 hour. Cut and serve chilled.

Debbie Fields, Mrs. Fields Cookie Book. (Alexandria, VA: Time Life Books, 1992), 98.

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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson