Last night we decided to experiment with a new brownie recipe.
I, Kristy, love chocolate but I am very particular about my chocolate. I do not care much for milk chocolate, but I do enjoy a bit of dark chocolate every now and then. I do not like chocolate ice cream, but I do enjoy hot fudge on my vanilla ice cream. I also do not like chocolate cake at all but I do love a super fudge brownie.
Making fudgy brownies
We started by melting chocolate and butter in a double-boiler. We used bittersweet chocolate. While the brownies did have a lot of sugar in them, there was still that tiny bite of bitterness that those of us with a refined chocolate palate love.
We then added the chocolate to a mixture of sugars, eggs, salt, and vanilla. Once that was all well stirred, we folded in the flour.
This recipe calls for very little flour but more eggs in comparison to most other brownie recipes. The extra eggs add lift and bind the ingredients together. The reduced flour keeps them from becoming too “cakey.”
The brownies bake for about forty-five minutes and then you have to wait for them to cool…the most difficult part of the whole process.
Outcome of experiment
These brownies are perfect! They are exactly my idea of the perfect fudge brownie.
We have lots of ideas on how to tweak this recipe and make it a Kapp’s Kitchen fan favorite. Stay tuned for some fancy brownie creations in the future!