Dark Chocolate Glazed Brownies
Dark Chocolate brownies and glaze made with unsweetened baking chocolate make these brownies very fudgy and indulgent.
Cuisine: Dessert | Bar Cookies | Brownies
Serves: 2 dozen bars
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: one 13x9x2 inch oblong pan Pan Prep: Parchment Lined Oven Temp: 350° Yield: 2 Dozen Bars Storage: Airtight Container, Cool Place or Refrigerate or freeze layered between wax or parchment paper
Help: Cookie Hints and Tips, Melting Chocolate
Help: Cookie Hints and Tips, Melting Chocolate
Ingredients
Small amount of butter or vegetable shortening plus parchment paper or foil for preparing pan
Brownie Batter:
- 1 cup (2 sticks) unsalted butter
- 8 ounces unsweetened baking chocolate, chopped into ¼-inch pieces
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups walnuts, coarsely chopped
Dark Chocolate Glaze:
- 1 tablespoon unsalted butter
- 3 ounces unsweetened baking chocolate, chopped into ¼-inch pieces
- 1¼ cups confectioner’s (powdered) sugar, sifted or strained before measuring, then spooned in measuring cup and leveled
- 3 tablespoons boiling water
- 1 tablespoon light corn syrup
- ¾ teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with butter or vegetable shortening (to hold the paper in place,) then line with parchment paper allowing extra paper to overhang the edges to make easy removal after baking. Use a pastry brush to brush a thin coating of softened butter or shortening over bottom and sides of the parchment paper. Tip: I prefer using parchment paper but you can also use heavy-duty foil if you prefer. The foil will hold in place without first greasing the pan, line with a piece of foil large enough to allow overhand and then brush a thin coating of softened butter or shortening over bottom and sides of the foil.
Brownie Batter:
- In a small heavy-bottomed pan over low heat, combine butter and chocolate; stir frequently until melted so chocolate does not burn, using a rubber spatula or wooden spoon. Remove from heat and cool slightly. Or, place the chocolate and butter in a microwave-safe bowl, microwave at 50% power and stir frequently just until the chocolate is melted; do not overheat as mixture will burn easily. Set aside to cool slightly. Or, place butter in a bowl set over a pan of simmering water, the bottom of the bowl should not touch the water. When the butter is almost melted add the chocolate. After one minute remove the bowl from the heat and let sit until the chocolate is completely melted, stirring until smooth. Set aside to cool slightly. See Melting Chocolate.
- In a small mixing bowl, combine the flour and salt; sift or whisk together to mix. Set aside.
- In a large mixing bowl, lightly whisk the eggs with a wire whisk to break them up. Add the granulated sugar and whisk to mix together just until everything is blended. Add the warm butter and chocolate mixture and vanilla and stir with the whisk just until blended. Don’t over-whisk, you are not trying to add air into the mixture.
- Add the flour in 3 additions, blending with the whisk, rubber spatula or wooden spoon just until blended. Stir in the walnuts.
- Bake: Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for 28 to 30 minutes, or until a toothpick inserted into the center has just a few moist crumbs that cling to the toothpick. Do not overbake.
- Place pan on a wire cooling rack to cool. When cooled to the touch top with Dark Chocolate Glaze.
Dark Chocolate Glaze:
- Place butter in a bowl set over a pan of simmering water, the bottom of the bowl should not touch the water. When the butter is almost melted add the chocolate. After one minute remove the bowl from the heat and let sit until the chocolate is completely melted, stirring until smooth. Set aside to cool slightly. See Melting Chocolate.
- Remove bowl from the heat and add the confectioners’ sugar alternately with the water. Add the corn syrup and vanilla and beat well with a wooden spoon until the mixture is very smooth.
- Immediately pour glaze on top of cooled brownie and spread glaze evenly with an offset spatula.
- Let glazed brownies stand at least 4 hours before cutting and serving. Use the paper overhang to lift brownie from the pan. Trim the edges of brownie if desired, and cut brownie into 2 inch squares. Tip: My favorite tool to cut brownies is a stainless steel dough scraper; simply push the dough scraper straight down into the brownie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the brownie into squares.
Adapted From: Walter, Carole, Great Cookies, Clarkson Potter Publishers, New York, 2003