Intense Chocolate Brownies
This brownie recipe, created by Chef Joanne Chang, the talented owner of Flour bakery, is truly a standout among the many brownie recipes I have tried. After experimenting with numerous...
This brownie recipe, created by Chef Joanne Chang, the talented owner of Flour bakery, is truly a standout among the many brownie recipes I have tried. After experimenting with numerous...
Yield: 9 x 13 inch pan of brownies
5.5 oz (155 grams) unsweetened chocolate, chopped
2.5 oz (70 grams) bittersweet chocolate (62-70% cacao), chopped
3/4 cup plus 2 Tbsp (1 & 3/4 sticks/200 grams) unsalted butter, melted
5 eggs
2 cups (400 grams) sugar
1 1/4 cups (175 grams) unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
Position the oven rack to the middle and preheat to 325°F. Butter and flour a 9 x 13 inch baking pan. (I lined it with aluminum foil with overhang first, so I could easily remove them from the pan and cut them.)
Place the unsweetened chocolate and bittersweet chocolate in a medium heatproof bowl. Place over (not touching) barely simmering water in a saucepan and heat, stirring continuously, until completely melted and smooth. Remove from the heat, whisk in the melted butter until well combined and set aside to cool slightly.
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