Fudgy brownies
Bigger Bolder Baking with Gemma Stafford · 11 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole eggs
- white sugar
- dark brown sugar
Use four cold eggs, or yolks only for more fat.
Eggs: cold, and how many
- melted butter
- 2 tbsp oil
Combine white and dark brown sugar with melted salted butter and 2 tbsp olive oil.
Fat: melted butter plus oil
- unbleached all-purpose flour
- cocoa powder
Whisk by hand; add the all-purpose flour and unsweetened cocoa powder and mix only until just combined with no lumps. Use no leavening.
To store, freeze in an airtight container with parchment between layers for up to eight weeks; defrost at room temperature.
Freezing brownies and changing pan size
Bake at 350F for about 30 minutes, until the edges are set and the middle still jiggles.