The Ultimate Fudgy Brownies

(and Three Variations) Recipe

While the ingredient list is slightly longer than your simple back of the Baker's chocolate box
brownie, it's worth itthese are no one dimensional brownies. They have a fudgy texture, a full
bodied dark chocolate flavor, and crackling top.

Why this recipe works:

Using three types of chocolate (unsweetened, bittersweet, and cocoa powder) ensures an extra
chocolatey flavor.
Dissolving some of the sugar helps to create a glossy top to your brownies.

Ingredients
For the Basic Brownies
8 tablespoons (4 ounces) unsalted butter
6 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
1 cup (7 ounces) plus 2 tablespoons granulated sugar
3 large eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup (5 ounces) all purpose flour
2 tablespoons cocoa
Boozy Fruit and Nut variation:
2 teaspoons bourbon
3/4 cup dried cranberries, divided
3/4 cup raisins, divided
1 cup chopped almonds, divided
Salty Peanut Blast variation:
1 1/4 cup peanuts, chopped, divided
5 tablespoons natural peanut butter
1/2 teaspoon coarse salt
Hazelnut and Nutella Swirl variation:
1 cup hazelnuts, chopped
6 tablespoons Nutella
 Directions
edge of pan and grab onto paper
1. 1.
ends to carefully lift brownies out of
the pan.
Adjust oven rack to middle position
and preheat to 350F. Place a 13-
by 8-inch piece of parchment or foil 5. 5.
in pan so that sides extend over two
edges. Lightly grease sides of pan. Boozy Fruit and Nut: Stir bourbon,
1/2 cup cranberries, 1/2 cup raisins,
3/4 cup almonds into the batter.
2. 2. Pour batter into the pan and sprinkle
remaining 1/4 cup cranberries,
Place butter, bittersweet chocolate,
raisins, and almonds on top. Bake
and unsweetened chocolate in bowl
as directed.
set over pan of barely simmering
water. Gently heat until just melted,
stirring. Remove from heat and let 6. 6.
cool slightly.
Salty Peanut Blast: Stir 1 cup
peanuts into batter and pour into
3. 3. pan. Drop tablespoons of peanut
butter on top of batter. Using small
Whisk sugar, eggs, salt, and vanilla
offset spatula (or butter knife) swirl
in large bowl until light (see note).
peanut butter into batter. Sprinkle
Whisk in chocolate mixture until
remaining 1/4 cup peanuts and salt
thick and glossy. Whisk flour and
on top. Bake as directed.
cocoa in small bowl, then stir into
chocolate mixture until just
combined. 7. 7.

Hazelnut and Nutella Swirl: Stir

4. 4. hazelnuts into batter and pour into
pan. Drop tablespoons of Nutella on
Pour into pan and bake until just set,
top of batter and using small offset
28 to 30 minutes. Avoid overbaking
spatula (or butter knife) swirl into
for the fudgiest texture. Let cool
batter. Bake as directed.
completely in pan. Run knife along