Gourmet Deep Dark Chocolate Brownies
Deep Dark Chocolate Brownies
Servings 24
Ingredients
- 2 sticks unsalted butter (230 grams)
- 8 oz bittersweet chocolate no more than 60% cacao if marked
- 2 cups sugar (380 grams)
- 1 tsp pure vanilla extract
- 5 large eggs
- ⅓ cup unsweetened Dutch-process cocoa powder
- ½ tsp salt
- ⅔ cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F. Line a 13x9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!
- Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.
- Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).
- Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.
- Makes 1 13x9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.
Notes
For brownies with a crackly top, melt the chocolate with half of the sugar as directed, but beat the rest of the sugar along with the eggs for about 6 minutes or until thick and yellow. Whipping the eggs and sugar will give you a more truffle-like texture. However, both versions are great.
