Okay this picture is deceiving. The top looks like the brownies would be dry and unappetizing, but wrong! These are the fudgiest, densest, and most chocolaty brownie I have ever had.

This recipe is almost like a flourless cake it has so little flour.  To make them look more appetizing you could top it with a ganache, or a dusting of powdered sugar or cocoa powder, but if you’re just eating these no need they will be dense enough alone. This recipe makes a half sheet pan of brownies. If you cut the recipe in half you could get a thicker brownie by using a 9×9 pan.

Ingredients

9 oz unsweetened chocolate
13.5 oz butter
11.25 oz eggs, about 4 large
1 lb 10 oz sugar
1 tsp vanilla extract
1.5 oz cake flour
6.5 oz walnuts, coarsely chopped, optional

Method

1. Line a half sheet pan with parchment and the sides sprayed with pan spray.
2. Melt the chocolate and butter together in the microwave in 1 minute increments, stirring in between until smooth.
3. Whip the eggs, sugar, and vanilla on high until thick and light in color, about 8 minutes. ( Do not skimp on this step this is the only leavening in the recipe.)
4. Blend a third of the egg mixture into the chocolate mixture to temper, then add back into the egg mixture, completely incorporate and scrap sides.
5. Add the flour and nuts and mix till just blended. Pour into prepared pan.
6. Bake at 350F for about 30-40 minutes. A crust will form but the center will be moist.
7. Cool completely in the pan.  This is where you can top the brownies if you want.

Enjoy the best PMS buster out there!

Chocolate cookies and bars Brownies Chocolate