I’ve been a fan of Michelle ever since I switched from bakery owner to recipe writer, almost 7 years ago. Her reliable recipes and honest writing sucked me in and then her gorgeous cakes and incredible flavor combos kept me coming back for years. Her new book takes all of the things she learned and wrote about while baking and balancing a full time tech job. She basically made a playbook for figuring out how to fulfil our desires to bake and still get life done. And for that, I am eternally grateful (more time = more delicious bakes to be made and consumed).
For her book, Weeknight Baking, Michelle developed recipes to fit everyone’s schedule. They all come together quickly, can be made from a well-stocked pantry or can be made in advance and stored for future use. For larger projects like layer cakes or pies, she breaks down the bake and assembly times so the recipe can come together easily over the course of a few days.
These Better-Than-Supernatural Fudge Brownies come together in minutes making them not only weeknight brownies but Anytime Brownies! What can I even say about these brownies? They are unbelievably decadent and delicious. With their fudgy centers and paper-thin, crinkle tops, they are everything a good brownie should be. Moist, flavourful and full of chocolate, with pops of salt. Half were immediately wrapped up and sent to my husband’s office to keep me from eating the entire batch. Be sure to use the best quality chocolate you can find/buy for maximum flavor results.
Be sure to check out Weeknight Baking wherever books are sold!
Better-Than-Supernatural Fudge Brownies
recipe from Weeknight Baking with permission from the author
1 cup (8 ounces) unsalted butter, chopped into 1 to 2 inch pieces
2 tablespoons Dutch-processed cocoa powder
8 ounces dark chocolate, finely chopped
1 cup (4.5 ounces) all-purpose flour
½ teaspoon kosher salt
4 large eggs
1 cup tightly packed (7.5 ounces) brown sugar
1 cup (7 ounces) granulated sugar
2 teaspoons pure vanilla extract
flakey salt for finishing (optional)
Preheat the oven to 350°F. Lightly grease a 9 X 13-inch pan and line with parchment paper, leaving a 2-inch overhang. Grease the parchment, too.
Place the butter and cocoa powder in at the top of a double-boiler. Cook over medium heat until the butter is melted. Add the chocolate and stir until melted and combined. Remove from the heat.
Meanwhile, whisk together the flour and salt.
In the bowl of a stand mixer fitter with the whisk attachment, combine the eggs, sugars, and vanilla, Whisk on low until combined. Increase the mixer speed to medium and slowly pour in the chocolate mixture down the side of the bowl. Continue to mix until the batter is smooth, about 1 minute.
Stop the mixer and stir in the flour mixture until just combined.
Pour the batter into the prepared pan and use an offset spatula to spread. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the pan comes out with a few moist crumbs. Allow brownies to cool in their pan on a wire rack before slicing. Sprinkle with flakey salt before serving, if desired. Some in an air-tight container at room temperature for up to 3 days.