Flaky Fudge Brownies

I made these brownies while watching the Pats game against the Dolphins this past Sunday, which caused a rollercoaster of emotions, with Brady being out, then Garappolo’s shoulder getting crushed, and finally a close end to the game.


Anyway, back to these insanely fudgy, dark, rich, sticky, yet flaky brownies. I’ve had this recipe as a go-to for a few years now, basically to the point of having it memorized. It’s from my favorite recipe book of all time, Joanne Chang’s Flour, of course.


Over the years I’ve modified it to fit my liking (and the ingredients in my fridge and closet.) No matter how I change the recipe, the brownies are perfection every time. This week, I cut the recipe down from the original to prevent myself from eating an entire 9×13 pan because when it comes to sweets, I have trouble holding back.


I must warn you that these are for the serious chocolate lover only. Joanne Chang titles her recipe “Intense Chocolate Brownies,” and intense they are. These are far from the cakey type you make from store-bought boxmix. If you want a brownie along those lines, check out my other brownie recipe.


Recipe (modified from Flour by Joanne Chang ) – makes 16 brownies

  • 4 oz (2/3 cup) semisweet chocolate chips
  • handful of chocolate chips for sprinkling
  • 7 tbsp butter, melted
  • 2 eggs
  • 1 cup sugar
  • 1/2 + 1/8 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  1. Melt the chocolate chips in a heatproof bowl over a saucepan of simmering water, whisking occasionally until completely melted and smooth.
  2. Remove from heat and whisk in melted butter.
  3. In a large bowl, whisk the eggs. Whisk in the sugar for 1 minute until thick and frothy. Fold the chocolate mixture in using a rubber spatula.
  4. In a medium bowl, sift together the flour, baking powder, and salt.
  5. Preheat the oven to 325°F. Line a 9×9 baking pan with aluminum foil. Butter the foil.
  6. Fold the dry ingredients into the wet ingredients in two parts.
  7. Pour the batter into the pan and spread evenly. Sprinkle chocolate chips on top.
  8. Bake for 25 minutes, or until a toothpick comes out with wet crumbs attached.
  9. Cool for 2 hours on a wire rack. Cut into 16 square brownies.

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