Glossy fudge brownies from BraveTart: Iconic American Desserts (page 56) by Stella Parks

  • espresso powder
  • vanilla extract
  • eggs
  • all-purpose flour
  • dark chocolate
  • butter
  • sugar
  • Dutch-process cocoa powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • taste24 on June 12, 2020

    Fabulous brownies. Quite a few more steps than your typical brownie recipe, but worth it given the taste of the brown butter and fudgy texture. The top was indeed glossy and crinkled - very reminiscent of boxed brownies.

  • hbakke on February 25, 2020

    These are very good brownies. They do take a bit longer to bake than the recipe states and if using salted butter, remember to reduce the salt. These aren't overly sweet, so the additional salt is noticeable. Ty added walnuts to the most recent batch. Tasty!

  • IvyManning on September 12, 2019

    I baked these exactly as instructed (to 206F) 25 minutes in my recently calibrated oven and as other commenters they were liquid under the crust. The doneness description didn't help a bit-- "like your forearm"? Added 10 minutes to baking time and they were still raw in the middle. Put them in the fridge to firm them up, but cold they don't have as nice of a flavor. The description of browning the butter "until completely silent" led me to burn the butter. This is the third recipe I've tried from this book and despite very detailed writing, all three recipes have been losers. Frustrated.

  • rionafaith on January 05, 2019

    Very good brownies, big hit at the party I brought them too. They seemed kind of underbaked when I cut them, but they firmed nicely after chilling in the fridge for a couple hours (I prefer my brownies cold). Still, I would bake for maybe 5 or 10 more minutes next time. I'm not sure if this is my PERFECT brownie recipe yet, but it's up there for sure.

  • anya_sf on November 05, 2017

    I wasn't quite sure how long to cook the butter. I cooked it quite a while (10-15 min) and stopped when I saw browned bits in the butter. I didn't think it would ever be "perfectly silent". Similarly, I wasn't sure about the 25 minute baking time and the description wasn't that helpful. The brownies seemed awfully soft at that point, so I left them in the oven a few extra minutes. They turned out super, duper fudgy, clearly due to deliberate underbaking. I love fudgy brownies, but would consider baking them an extra couple of minutes anyway. They are quite rich, but not as intensely chocolatey as some brownies, so kids liked them too. Overall, really good, fudgy brownies. The top crust was definitely the most crinkly, glossy, thin crust of any brownie I've made.

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