Gary's Fudgy Chocolate Brownies

Bahan-bahan

290g unsalted butter

450g granulated sugar

50gm light brown sugar

150g unsweetened 100% cocoa

2 teaspoon vanilla extract

1/2 teaspoon fine sea salt

4 large cold eggs

260g all-purpose flour, spooned and leveled

1 1/3 cup (8160 g) chopped, toasted walnuts (see recipe)

Petunjuk

1.  Position an oven rack in the middle of the oven and heat to 325°F (162°C). Line the bottom and sides of a 9 X 13 -inch  baking pan with parchment paper, leaving an overhang on opposite sides to help remove the baked brownies from the pan.

2.  Add the butter to a medium saucepan. Place over medium-low heat and cook until the butter melts completely, then turn off the heat. Stay close, and do not let it brown.

3.  While the butter is hot, stir in the sugar, cocoa powder, vanilla, and salt. Stir well until blended. Don’t worry if the batter looks gritty. Once you add the eggs, the brownie batter will become smooth.

4.  Set the saucepan aside to cool until the mixture is warm, not hot, 5 to 10 minutes. Test the temperature by touching the batter, it should be comfortable to hold without feeling hot.

5.  Add the cold eggs, one at a time, stirring vigorously after each egg.

6.  When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. I use a wooden spoon.

7.  Stir in toasted walnuts. Toast walnuts at 325°F for 8–10 minutes until fragrant. Cool completely before folding into batter.

8.  Spread the thick brownie batter evenly in the prepared pan. It can be hard to spread because it is so thick. Do your best to push the batter to the corners and even out the top.

9.  Bake the brownies until the edges look dry and the middle is slightly underbaked, 20 to 25 minutes. A toothpick plunged into the center should emerge somewhat moist with batter. (I prefer slightly under  cooked.) As the brownies cool, they firm up but will always be moist and fudgy in the middle.They continue to cook as they cool.

10.  Cool completely before removing the brownies from the pan (this step is essential and helps the brownies set). Cut into 16 squares. For clean edges, I use a pizza roller. For guaranteed perfect edges, chill the brownies in the fridge for 1 to 2 hours before slicing.Keep your baked brownies in an airtight container at room temperature for 2 to 3 days. Or store them in the fridge for 2 weeks. You can also freeze brownies for up to 3 months! I like wrapping them individually and freezing. I can take one or two out of the freezer.