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Ingredients
- 1 stick + 2 Tbsp Unsalted Butter (5 oz)
- 5 oz Bittersweet Chocolate (use a high-quality chocolate such as Valhrona, Callebaut or Ghiradelli)
- 1 c Granulated Sugar
- 1/3 c Light Brown Sugar
- 3 Eggs - lightly whisked in a small bowl and set aside
- 2 t Vanilla Extract
- 2/3 c All-Purpose Flour
- 1/4 t Kosher Salt
- 1 T Cocoa Powder - measured, then sifted
Details
Preparation
Step 1
Preheat oven to 350 degrees. Grease all sides of an 8” square pan with softened (not melted)
butter and set aside.
In a medium-sized bowl, whisk together flour, salt and cocoa powder. Set aside.
Create a double boiler for more even heating: place a metal mixing bowl on top of a pot
of simmering water. In the bowl, melt the butter and chocolate. Stir to incorporate. Once melted,
remove the bowl from heat. Add both sugars and mix by hand to combine. Add eggs and vanilla
and mix by hand to combine. Add flour mixture and mix just until incorporated.
Pour into prepared pan. Bake for about 35-40 minutes until brownie has puffed and edges are firm.
Let cool completely in the pan before cutting.
Variations:
? Lime Add zest of 1 lime and ½ oz fresh lime juice to butter and chocolate mixture.
(add once chocolate is about halfway melted). Add an extra ¼ t kosher salt and ¼ c flour
to recipe. For finishing, top brownies with ½ t coarse sea salt. Bake for 40-45 minutes.
? Chipotle Add ½ t ground chipotle and ¼ t ground cinnamon to butter and chocolate mixture
(add once chocolate is about halfway melted). For finishing, lightly top with
cinnamon sugar: ½ c of sugar to 1 ½ T ground cinnamon- you won't need all of it.
Save the extra, it’s great on toast! Bake as directed above.
? Mint Substitute 5 oz of mint chocolate for bittersweet chocolate. Be sure to buy a
high-quality mint chocolate. (Trader Joe’s or Whole Foods have a good selection)
Bake as directed above.
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