fudge brownies

PJ Hamel’s selected fudge brownies combine a moist chocolate interior with a slight cake-like rise and a shiny, crackly top. Dutch-process cocoa and chocolate chips supply two forms of chocolate in this version.

Four whole eggs are beaten with cocoa, table salt, baking powder, vanilla and the optional espresso powder until mostly smooth. The mixture is thick before the butter and sugar join it.

Unsalted butter melts over low heat, then granulated sugar is stirred in. Brief further heating dissolves some of the sugar without bringing the mixture to a bubble, helping develop the shiny crust described by the recipe.

The hot butter-and-sugar mixture enters the eggs and cocoa before flour and chocolate chips are stirred in. The batter is spread into a greased rectangular pan and baked until its edges are set and its centre retains moist crumbs.

The brownie sheet cools on a rack before it is cut into squares and served. The optional espresso powder adds a flavour accent, while the selected Dutch-process cocoa remains central to Hamel’s chocolate batter.