Recipe Recipe Dessert Vespa Pastry Chef Susanne Berne's Recipe for Fudgy Brownies CTbites Team March 01, 2016 CTbites was introduced to Pastry Chef Susanne Berne at the Community Plates fundraising event in Stamford several months ago and were incredibly impressed with her delectable desserts. After a visit to Vespa Restaurant in Westport where she oversees the dessert menu, and we indulged in more of her creative and outstanding deliciousness, we reached out and asked if she would share a recipe with our readers. She was more than happy to deliver several to our in-box. One immediately caught our eye...Fudgy Brownies. Who doesn’t like brownies, and who would not want to have an entire pan filled with them cooling in the kitchen waiting for that first bite. After tasting a batch that Chef Berne made for us, we all agreed...these are outstanding. Here is Pastry Chef Susanne Berne’s recipe for Fudgy Brownies. Fudgy Brownies 8 oz. butter (unsalted) 14 oz. 60-65% unsweetened dark chocolate 4 eggs 9 oz. sugar 6 oz. brown sugar ½ teaspoon salt 8½ oz. unbleached all purpose flour 1½ oz. dark cocoa powder 2 teaspoons vanilla Pre-heat oven to 375 degrees. Line the bottom of a rimmed 9X12” baking sheet with parchment paper. In a double-boiler melt the butter and dark chocolate. A microwave is an acceptable substitute to melt the chocolate and butter. Warm the eggs and both sugars in a double-boiler on low until the sugars are dissolved. Using an electric mixer, whip the egg/sugar mixture until they are thick and pale yellow. Slowly add the melted chocolate/butter mixture. Add the dry ingredients and vanilla and mix just until the ingredients are incorporated. Place on the rimmed baking sheet lined with parchment paper and smooth. Place the brownies in the 375-degree oven and bake for 5 minutes. Reduce the temperature of the oven to 275 degrees and bake for an additional 30 minutes, or until a toothpick comes out almost clean. Notes: These brownies are incredibly dense and rich, they border on baked fudge and are best served warm or at room temperature; Use high quality chocolate; Make sure all of the sugar is dissolved into the eggs before putting into the mix; Baking at a low temperature helps ensure that the chocolate does not burn.
