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Deep Chocolate Brownies

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Deep Chocolate Brownies

Deep Chocolate Brownies

amanda

Equipment

  • - Stand Mixer Bowl, 3.5 Quart/2.9 L

  • - KitchenAid Artisan Stand Mixer with Dough Hooks

  • - Silicone Baking Mat, 15.75 x 10.75 inches/40 cm x 27 cm

  • - OXO Good Grips Nonstick Flexible Spatula, Stainless Steel

  • - Wilton Triple Size Cookie Dough Ice Cream Scraper

  • - Pastry Bags & Tips Set (6 Count)

  • - Digital Kitchen Scale

  • - 9 x 13 Inch (23 x 33 cm) Baking Pan with Parchment Paper

  • - Rubber Spatula

  • - High-Speed Blender (Optional, brands like Vitamix and Ninja mentioned)

Ingredients

  • 2 sticks (1/2 pound) unsalted butter

  • 8 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked)

  • 2 cups sugar

  • 1 teaspoon pure vanilla extract

  • 5 large eggs

  • 2/3 cup all-purpose flour

  • 1/3 cup unsweetened Dutch-process cocoa powder

  • 1/2 teaspoon salt

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
2

Instruction 2

Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
3

Instruction 3

Whisk together flour, cocoa powder, and salt, then whisk into chocolate mixture until combined.
4

Instruction 4

Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool completely.
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