Description
Rich chocolate brownies deliver pure indulgence with deep cocoa flavor and fudgy texture. Dark chocolate and butter create a luxurious dessert home bakers can master easily.
Ingredients
Scale
- 4 oz (112 g) dark chocolate, 50-70%
- ½ cup (112 g) unsalted butter
- 2 large eggs
- 1 large egg yolk
- 1 cup (200 g) granulated sugar
- 6 tbsps (47 g) all-purpose flour
- ⅓ cup (33 g) cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- ¾ cup (about 120 g) chocolate chips
Instructions
- Preparation: Calibrate oven to 350°F (175°C) and fortify an 8×8 inch baking vessel with parchment paper, allowing excess paper to drape over edges for effortless extraction.
- Chocolate Fusion: Pulverize chocolate into minute fragments. Amalgamate chocolate and butter in a microwave-safe receptacle, liquefying through intermittent heating, stirring until transforming into a silken emulsion.
- Batter Formation: Vigorously integrate melted chocolate mixture with sugar, vanilla, eggs, ensuring a lustrous, homogeneous composition. Sift flour, cocoa powder, and salt directly into liquid components, tenderly incorporating until achieving a uniform texture without vestiges of dry ingredients.
- Enhancement: Cascade chocolate chips throughout batter, ensuring balanced distribution. Migrate mixture into prepared pan, sculpting a level terrain with a resilient spatula.
- Thermal Transformation: Roast in preheated oven for 25-30 minutes, monitoring until surface stabilizes and central probe emerges with minimal moisture.
- Refinement: Permit brownies to equilibrate at ambient temperature for minimum two hours, facilitating structural consolidation. Leverage parchment margins to liberate brownie matrix, dissecting into geometrically precise segments using a razor-sharp blade, sanitizing between each incision.
Notes
- Chocolate Melting Mastery: Use medium power in the microwave to prevent burning, stirring frequently for smooth, glossy chocolate. Double boiler method works perfectly for more controlled melting.
- Egg Temperature Trick: Use room temperature eggs for better batter incorporation and smoother texture, ensuring even mixing and rich consistency.
- Folding Technique Matters: Gently fold dry ingredients to maintain air pockets, preventing dense brownies. Stop mixing as soon as no flour streaks remain to keep the texture light and fudgy.
- Cooling is Crucial: Let brownies cool completely for at least 2 hours to set properly. Cutting too early will result in crumbly, messy squares that fall apart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 210
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg