A few weeks ago, I was craving for Mrs Fields brownies. When I was a teenager, I used to buy her cookies and brownies all the time. I would trot to the nearest Mrs Fields store after school to satisfy my sweet craving. Lately, I haven't seen any Mrs Fields stores around my area and thought perhaps, I would just have to wait till I return back to Singapore to have my brownie.
Shortly after that, my library had a book sale and lo and behold, they were selling her cookie book!! It features 100 recipes from her kitchen, including the double fudge brownies! Needless to say, I bought the book in a heartbeat!
I was happy to find out that her recipes are not very complicated. In fact, this super fudge brownie (above) is really easy. My only issue was that I used a smaller pan than what was stated, so my baking time took much longer than the original slated time. However, the result was SUPERB. It was not overly sweet, it was chewy, it was fudge-y, it was everything I wanted! =D
Super Fudge Brownies (from Mrs Fields Cookie Book)
6 oz. unsweetened baking chocolate (I used Ghiradelli's)
1 cup salted butter, softened (I used unsalted butter)
4 large eggs
2 cups white sugar
1 tablespoon pure vanilla extract
1/2 cup all-purpose flour
1 cup (6oz.) semisweet chocolate chips
Yields: 16 brownies, 2 inches square
Preheat oven to 300F. Grease an 8-by-8-inch baking pan.
Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring constantly until pieces are almost melted. Remove from heat and stir until smooth.
In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color - about 5 minutes. Add sugar and blend on low until thoroughly combined.
Add vanilla and melted chocolate to the egg and sugar mixture. Blend on low speed until smooth. Add the flour and mix thoroughly.
Pour batter into greased pan. Smooth surface with a spatula, and sprinkle uniformly with chocolate chips. Bake on the center rack of oven for 45-55 minutes. The batter should be set and a toothpick inserted in center should come out clean. Do not overbake.
Cool to room temperature. Cover and refrigerate for at least 1 hour. Cut and serve chilled.