- 32
Ingredients
- 1 cup (2 sticks) unsalted butter
- 12 ounces bittersweet chocolate, finely chopped
- 5 large eggs
- 2 cups granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon kosher salt
- 1 cup all-purpose flour, spooned and leveled
Preparation
Step 1
Heat the oven to 350°F. Butter a 9 by 13-inch baking pan. Melt the butter in a medium saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth. Let cool, but it should remain pourable.
Working with a stand mixer fitted with the whisk attachment, or with a hand mixer with a large bowl, beat the eggs, granulated sugar, brown sugar, vanilla, and salt on medium-high speed until pale and fluffy, 4 to 5 minutes. Using a rubber spatula, gently fold in the chocolate mixture (a few streaks remaining are okay).
Fold in the flour until just combined (do not overmix). Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out with a few moist crumbs attached and a shiny crust has formed, 25 to 30 minutes. Let cool for at least 1 hour on a wire rack before slicing.
Bittersweet chocolate has a high percentage of chocolate liquor with little added sugar, resulting in a rich, oh-so-fudgy brownie. Store your chocolate tightly wrapped in a cool, dry, dark place (avoid the refrigerator, as chocolate can easily pick up other odors). Store the brownies, tightly wrapped, for up to 4 days.