classic fudge brownies

I feel like I have made a lot of bar cookies this year! They are easy, you can cut them to any size you want, add in extras and they are forgiving.  This one was on the back cover of the September/October issue of Bake from Scratch.  It is called ‘classic fudge brownies’. The recipe is from a London based chocolatier Paul A Young.  They are decadent and fudgy and absolutely delicious.  PLUS!!!  They were super easy to make.  All in a pot and then pour into a pan.  Definitely worth a try.  Add in any extras you want. I topped them with a Ghirardelli dark chocolate sea salt caramel bar YUM 😋

** the recipe called for an 8x8 pan.  I would put them in a larger pan next time.  They came out very thick.

1 1/2 cups plus 2 tsp light brown sugar
14 Tbl butter
4 Tbl plus 2 tsp maple syrup
1 1/4 cups dark chocolate (70%) chopped. (I used a combination of different chocolates)
6 medium eggs
2/3 cup plus 2 Tbl flour

Preheat oven to 325.  Line a pan with parchment and allow to hang over sides (This will be used to lift brownies from pan)

1.  In saucepan melt sugar, butter and syrup until smooth and bubbly 5-6 minutes.
2.  Remove from heat and add in chocolate.  Stir till melted and cool slightly.
3.  Whisk eggs and add to chocolate mixture.
4.  Add in flour stirring until well combined.
5.  Pour into prepared pan.  Tap on counter to level batter.
6.  Bake until set but still moist in center @45 minutes.  They will look underdone, but the residual heat will set the chocolate and make the brownie very moist.
7.  Let cool to room temperature and refrigerate 6 hours or overnight.
8.  Using parchment sling lift from pan and cut in squares.  Can be frozen up to 3 months.

Enjoy 😉