This Zingerman’s Magic Brownies clone recipe was recommended to me (over and over and over again) by Randi. Randi put dulce de leche in them and called them Buenos Aires brownies, but I prefer leaving them as is. What’s great about this recipe and why I put it under the Top 5 “Bake Sale” recipes is the brownies are fairly sturdy and you can wrap them individually.
Zingerman’s Magic Brownie Clone
- 13 tablespoons unsalted butter (190 grams)
- 6.5 oz unsweetened chocolate, chopped (185 grams)
- 1 1/2 cups sifted cake flour or sifted all-purpose (150 grams/5.3 oz)
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 large eggs
- 2 cups sugar (395 grams)
- 1 1/4 teaspoons vanilla
- 1 cup chopped nuts or dark chocolate chips
- Preheat oven to 325 degrees F. Line a 13×9 inch metal pan with nonstick foil.
- In a heavy small saucepan, heat the butter over medium heat. When halfway melted, reduce heat to low and add chocolate; stir until melted and smooth. Set aside.
- Sift together flour, baking powder and salt onto a sheet of paper or into a bowl.
- Beat eggs and sugar with an electric mixer on high speed for 5 minutes or until light yellow and fluffy, scraping side of the bowl occasionally. Add slightly cooled (it will still be a little warm) chocolate mixture and vanilla to egg mixture. Beat on low speed or by hand until combined. Add flour mixture; beat on low speed or stir by hand until combined, scraping sides of bowl. Stir in nuts (if using) or chocolate chips.
- Spread batter in pan. Bake 30 minutes or until brownies appear set. Cool in pan on wire rack; cut into bars.
- To freeze, let cool completely, wrap tightly in foil without cutting. Freeze until needed.