Dark Chocolate Brownies
I'm sure you'd figured by now that I am chocoholic...the worst kind. Needless to say that when I saw a box dark cocoa powder lying innocently on the grocery shelf, I went boing.
Rushed home and baked a moist chocolate cake....no recollection of how I chomped that down.
Then, this brownie.
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup unsalted butter, cut into 1-inch cubes
1½ cups granulated sugar
½ cup light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Preheat oven to 350 degrees F.
Butter the sides and bottom 9x13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
In a medium bowl, whisk together the flour, salt and cocoa powder.
Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined.
Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.
Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined.
Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined.
Add the vanilla and stir until combined. Do not over beat the batter at this stage, or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
Remove the brownies from the oven. Cool the brownies completely before cutting and serving.
Enjoy...jue
adapted from the brown eyed baker.
Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
Remove the brownies from the oven. Cool the brownies completely before cutting and serving.
Enjoy...jue
adapted from the brown eyed baker.
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