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Would you wait 100 hours for the fudgiest broiwne ever?

100 Hour Brownies

This brownie recipe, from Gemma's Bigger Bolder Baking, are the fudgiest brownies I have ever eaten. Brownie batter whips up in no time at all. Most of the 100 hours are chill and rest time. Well worth the wait.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting time 4 days
Total Time 4 days 1 hour 5 minutes
Servings 16 brownies
Calories 316 kcal

Ingredients
  

  • 400 grams bittersweet chocolate coarsely chopped
  • 200 grams unsalted butter
  • 6 large eggs room temperature
  • 340 grams dark brown sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon Diamond Crystal Kosher salt or 1/4 teaspoon Morton's Kosher salt
  • 140 grams all-purpose flour
  • 85 grams bittersweet chocolate chopped into 1]4 inch pieces

Instructions
 

  • Day 1: Spray the bottom and sides of an 8 inch square baking pan with Pam and then line with parchment paper. Watch my video to see the most efficient way to do this.
  • Melt 400 grams of chocolate and butter. You can do this in a bowl set over a pot of simmering water, or in a glass bowl in the microwave. If microwaving, go for 1 minute on 50% power, stir and add additional time in 10 second increments, at 50% power, until melted.
  • Let melted chocolate/butter mixture sit for about 5 minutes. Whisk in eggs, one at a time. Mix in brown sugar, vanilla and salt.
  • Fold in flour. Mix just until no white streaks remain. Stir in 85 grams chopped chocolate. Pour into prepared baking pan. Cover pan with fopil and refrigerate for 72 hours (3 days). This gives the flour in the batter lots of time to hydrate and gives you FUDGY brownies.
  • Three days later: Preheat oven to 350°F. Remove foil from brownies and bake for 40-45 minutes. The brownies should be just about set in the center. You still want a slight jiggle. If you have an instant read thermometer, you are looking for a reading of about 200°F in the center of the brownies.
  • Remove brownies from oven, carefully cover with foil and put pan straight into the freezer for 30 minutes. This traps the moisture and increases fuginess.
  • Remove from freezer and place in fridge for 24 hours.
  • 4 days later: Remove from fridge and cut into 16 squares. Store in an airtight container in fridge for 3 days, or freezer for up to a month.

Notes

Emma's recipe is perfect exactly as she wrote it! The only change I made is that I mixed in the extra 85 grams of chopped chocolate into the batter. Emma just sprinkled them on top of the batter. I prefer to have them evenly distributed into the batter.

Nutrition

Calories: 316kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 72mgSodium: 108mgPotassium: 236mgFiber: 3gSugar: 32gVitamin A: 116IUCalcium: 48mgIron: 3mg
Tried this recipe?Let us know how it was!