Ingredients
- 16 tablespoons (1 cup) unsalted butter, cut into small cubes
- 2 1/2 cups granulated sugar
- 3/4 cup Dutch-process cocoa powder
- 3/4 cup black cocoa powder (or an additional 3/4 cup Dutch-process)
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 6 ounces coarsely chopped semisweet or bittersweet chocolate (about 1 1/3 cups), divided
Preparation
Step 1
Arrange a rack in the middle of the oven and heat to 325°F. Line a 9x13-inch metal, glass, or ceramic baking dish with parchment paper, leaving a 2-inch overhang on two opposite sides.
Melt the butter in a medium saucepan over medium heat. Remove from the heat. Whisk in the sugar, both cocoa powders, and salt. Set aside for 5 minutes to cool slightly.
Whisk in the vanilla, followed by eggs, one at a time, whisking vigorously to blend after each addition. Add the flour and use a wooden spoon or spatula to stir until just combined. Stir in 1/2 of the chopped chocolate; do not overmix. Spread the batter evenly in the baking dish. Sprinkle the remaining chopped chocolate evenly over the top.
Bake until the brownies pull away from the edges of the pan, the top begins to crack, and a toothpick inserted into the center comes out still slightly moist with batter, 25 to 30 minutes in a metal pan or up to 35 minutes in a glass or ceramic pan.
Transfer the pan to a wire rack and cool completely. Using the parchment overhang, lift the brownie slab out of the pan. Transfer to a cutting board and cut into 32 pieces.