Sharffen Berger Fudgy Brownies

    Sharffen Berger Fudgy Brownies
    Sharffen Berger Fudgy Brownies

    You know, chocolate is a funny thing. It comes in so many flavors and textures and each person knows just how they like it. Me? I like rich, dark chocolate. Sharffen Berger gets my kind of chocolate just right. So I was lucky when the company just happened to sponsor a Food Blogging conference I attended and the goodie bag we got was filled with lots of Sharffen Berger baking chocolate. Like the 70% cacao bittersweet chocolate, which is the basis for these fudgy brownies. This recipe comes directly from the source. Sharffen Berger publishes this and lots of other recipes on their site. These are definitely the fudgiest, most decadent brownies I’ve ever had. Enjoy!

    Sharffen Berger 70% Cacao Bittersweet Chocolate
    Sharffen Berger 70% Cacao Bittersweet Chocolate

    Sharffen Berger Fudgy Brownies
    Makes 9 two-inch square brownies

    6 tablespoons (3 ounces) unsalted butter, cut into cubes, plus more for the pan
    8 ounces SCHARFFEN BERGER 70% bittersweet chocolate, coarsely chopped
    3/4 cup plus 2 tablespoons granulated sugar
    1/4 teaspoon salt
    2 large eggs
    1/3 cup all-purpose flour


    1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Cut an 8 by 16-inch piece of parchment paper. Lightly butter an 8 by 8 by 2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment including the paper on the sides of the pan.

    2. Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth. Remove from the heat.

    3. With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.

    4. Pour the batter into the prepared pan and tap the pan bottom on the countertop to level the batter. Bake for 30 to 35 minutes, or until a skewer in the center comes out moist but clean.

    Let cool in the pan on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment “handles,” and cool completely on the rack before cutting into 2-inch squares.

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