Jeff’s “Resistance is Futile” Fudge Brownies

Makes around 9 three-inch squares

This is a living recipe, constantly evolving. Overwhelming, overpowering, and invincible when warm; inevitable, unavoidable, and unstoppable when room temp. Notice that this recipe doesn’t include a leavening agent; therefore, you’re free to swap out the natural cocoa for Dutch processed. If you really like a deep, dark chocolate, consider using a special dark or black cocoa, and/or maybe omitting some of the sugar. You could also nuance the flavor by adding ½-cup of melted chocolate, and/or ½-cup or chopped solid chocolate – bittersweet might be nice, or even a mixture of bittersweet and unsweetened.

2½ cups flour, plus more for pans
½ teaspoon salt
6 Tbs natural cocoa powder – I prefer to go slightly heaping on them
2 stick butter, softened, plus more for pan
3 cups sugar (+ 1 Tbs, optionally)
2 Tbs vanilla
4 eggs

1. Preheat oven to 350˚F. Butter and flour one 9″ x 9″, 9″ x 13″, or brownie edge pan. (The recipe is easily halved. In that case, use an 8″ x 8″ pan.)
2. Whisk the flour, salt, and cocoa powder in the bowl of a stand mixer, and then transfer it to a medium-sized mixing bowl. Set aside. Cream butter and 1½-cups sugar until fluffy. Note that you may need to use a higher-than-usual mixer setting. Start on low, and as the butter and sugar begin to combine, gradually increase the speed to med-high (about 60% of maximum speed) until you can see that you’re making progress. Scrape down the sides of the bowl. Add eggs one at a time, scraping down the sides after each addition. Stir in the vanilla on lowest speed. Continuing on lowest speed, stir in the flour mixture just until combined.
3. Spoon the batter into prepared pan, spreading evenly. (Sprinkle with 1 Tbs sugar, if using.) Bake until the brownies are just beginning to show signs of cracking, but the cracks have not yet opened, about 34-39 minutes. Test the brownies in two or three locations, just to be sure. Remember: not wet, but definitely with wet crumbs. Dry is too late.

Click here to continue reading: Testing notes on some of the gallery brownies.