Moist Rich Chocolate Fudge Bars
8 oz bittersweet or dark chocolate, roughly chopped (1 1/3 cups of chocolate chips [227 g]
14 tbsp unsalted butter - cut into chunks [200 g]
1 cup granulated sugar [200 g]
1/2 tsp salt [2.8 g]
4 large eggs [200 g without shell]
1/4 cup all-purpose flour [30 g]
Preheat your oven to 325 F (160 C). Take an 8" x 8" dish and line it with 2 long strips of parchment paper that are the width of the pan, placing them vertically and horizontally in the pan.
Take a heatproof bowl like glass or stainless steel, and place it over a saucepan of simmering water in a double boiler set up. Add in 8 oz of bittersweet or dark chocolate (about 1 1/3 cups of chocolate chips), and 14 tbsp of unsalted butter that have been cut into chunks.
Stir this until both have melted together. Once the mixture is well combined, remove the bowl from heat. Add in 1 cup of granulated sugar, 1/2 tsp of table salt, 4 large eggs, adding 1 egg at a time, and 1/4 cup of all-purpose flour. Whisk this in until well combined.
Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.
After the batter has rested for 30 min, pour the batter into the prepared 8" x 8" baking dish. Bake in the preheated oven at 325 F (160 C) for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and batter-free.
Let it cool in the baking dish for 10 minutes. Then holding onto parchment paper ends, removing the brownies from the baking dish and transfer to a cooling rack. Let it cool completely to room temperature.
When it has cooled to room temperature, transfer to a chopping board. Cut into squares, and serve. Enjoy!