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Ingredients
- 1 cup semi-sweet chocolate chips
- 3/4 cup unsalted butter cut into pieces
- 4 oz unsweetened chocolate chopped
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp sea salt fine
Preparation
Step 1
Preheat oven to 350 degrees. Line a 8x8 baking dish with aluminum foil and spray with cooking spray, then set aside.
Add the unsweetened chocolate, semi-sweet chocolate, and butter to a microwave safe bowl. Heat bowl in the microwave for 1 minute, then stir. Continue to heat for 30 second increments until chocolate is smooth. Be careful not to burn the chocolate!
Let chocolate cool for 10 minutes.
While chocolate cools, beat 3 eggs, 1 egg yolk, and sugar to a large mixing bowl. Beat with an electric mixer on medium-high speed for 3 minutes until mixture is light and thick (like runny frosting). Add the vanilla and beat for another 30 seconds.
Stir cooled chocolate into egg mixture with a spatula until combined.
Add flour and salt to bowl and slowly fold into the chocolate. Stop mixing as soon as the flour as been thoroughly absorbed into the chocolate and is no longer visible.
Pour wet brownie mix into the 8x8 baking dish and smooth out the top with a spatula. Place in the oven and cook for 35-40 minutes, until tester comes out only with a few moist crumbs. Note: Depending on the time of year, I've sometimes had to increase the cook time as high as 55 minutes. Trust your tester as your guide to determine when the brownies are truly done baking.
Let brownies cool completely before serving.