Chocolate brownies aren't a well-known dessert in France— it's more of a United States favorite, but that doesn't mean it shouldn't be made by anybody with a carving for chocolate. Try making these fudge brownies. With the rich flavor and consistency of the nuts and chocolate combination in these fudge brownies, you'll fall in love with them. Watch the recipe for baking chocolate fudge brownies from Chef Hubert Keller.
4 ounces unsweetened chocolate
1 ounce semi-sweet chocolate
1-1/2 sticks unsalted butter, melted, still hot
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
1 tablespoon vanilla
1 cup unbleached, all-purpose flour
1 cup nuts (pecans, walnuts, or almonds), lightly toasted
Preheat the ovens to 350º F. Spray two 9-inch square pans with cooking spray.
Insert the metal blade. Pulse to roughly chop the chocolates, 10 times. Melt the butter. With the machine running, carefully pour the hot butter through the small feed tube and process until the chocolate is melted and smooth, about 40 seconds. Add the sugars and process until smooth, about 1 minute. Scrape the work bowl. Add the eggs and vanilla, process to combine, about 10 seconds. Scrape the work bowl. Add the flour and nuts, pulse to combine, about 8 to 10 pulses. Divide the batter evenly among both pans.
Bake in the preheated oven for 20 – 25 minutes. Allow to cool completely before cutting.
View the entire recipe at Cuisinart.
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