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 recipes, I can confidently say that this one reigns supreme in terms of taste and texture. The fact that it comes from Chef Joanne Chang, a renowned pastry chef and author, adds an extra layer of credibility and excellence to this recipe. I discovered this gem in her cookbook- Flour: Spectacular Recipes from Boston's Flour Bakery+Cafe and it has since become a favorite in my baking repertoire. This exceptional brownie recipe that is sure to delight your taste buds.
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.