Intense chocolate brownies
If you love chocolate - and I mean really love chocolate - then these brownies are for you. They are supremely intense, fudge-like and come from Joanne Chang of Flour Bakery!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
- 8 ounces bittersweet chocolate can replace half of it with unsweetened chocolate, finely chopped
- 12 Tablespoons (1 and 1/2 sticks) unsalted butter, cubed
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 eggs
- 1 and 3/4 cups granulated sugar
Preheat your oven to 325 degrees F. Generously grease a 9"x13" baking pan and set aside.
In a medium sized microwave-safe bowl, melt the chocolate and butter in the microwave or in a double boiler. Whisk until the mixture is smooth. Set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, whisk the eggs on medium speed until pale and fluffy, about 1-2 minutes. Turn the mixer to low and slowly add in the sugar. Beat for another 1-2 minutes or until the mixture looks thick and frothy.
Turn the mixer off and fold in the melted chocolate and butter mixture with a spatula. The mixture should be smooth. Slowly fold in the flour mixture and continue to fold until everything just comes together.
Transfer the batter to your prepared baking pan and smooth out the top with a spatula - the batter will be thick. Bake in your preheated oven for about 30-35 minutes. Start checking around the 20 minute mark to ensure that your brownies don't over bake. A toothpick inserted in the center should come out with some moist crumbs. If it is still liquidy, bake longer. If the toothpick comes out clean, then the brownies are overdone (but will still be amazing).
Cool the brownies and allow them to firm up before serving.
Brownies should be stored in an airtight container at room temperature or in the refrigerator. They will keep for several days.
Source: Barely adapted from Flour by Joanne Chang