- 1
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1/3 cup packed dark brown sugar
- 1 1/3 cups unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 3 large eggs, cold
- 3/4 cup all purpose flour
- 5 oz roughly chopped dark chocolate cacao (54-70 percent cacao)
- Read more at http://www.bakerella.com/everyday-brownies/#EuB8uL7ZPpwH5UY2.99
Preparation
Step 1
Position rack in upper third of the oven.
Preheat oven to 325 degrees Fahrenheit.
Line an 8-inch square baking pan with parchment paper leaving an overhang on each side.
In a medium saucepan, melt the butter over low heat. Mix in both sugars, the cocoa powder and salt with a silicone spatula or wooden spoon.
The mixture should be lukewarm before adding the eggs. If not, set aside to cool slightly. To test, a clean finger should be able to comfortable stay in the mixture without getting burned.
Vigorously stir in the vanilla and eggs. Once the batter appears shiny and the eggs are blended in well, add the flour and mix just until the flour has disappeared.
Briskly stir in the chopped chocolate and spread the batter evenly into the prepared pan.
Bake for 38-43 minutes, until a toothpick inserted into the center emerges slightly moist with batter.
Allow brownies to cool in the pan placed on a wire rack. Life the parchment paper and transfer brownies to a cutting board and cut into 16 equal squares.
Read more at http://www.bakerella.com/everyday-brownies/#EuB8uL7ZPpwH5UY2.99