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weight Bittersweet Chocolate butter sugar brown sugar all-purpose cocoa baking powder kosher salt Eggs At vanilla
Viewed: 82 - Published at: 7 years agoIngredients
- 8 ounces, weight Bittersweet Chocolate, Broken Into Pieces
- 1 stick Unsalted Butter, Cut Into Pieces [plus More For Buttering Pan]
- 1 cup Granulated Sugar
- 3/4 cups Dark Brown Sugar
- 1-1/4 cup All-purpose Flour
- 1/3 cups Unsweetened Cocoa Powder, Plus More For Dusting, I Like Penzy's Natural High Fat Cocoa
- 1/2 teaspoons Baking Powder
- 1/2 teaspoons Kosher Salt
- 3/4 teaspoons To 1 Teaspoon Cayenne Pepper, Or More To Taste
- 4 whole Eggs At Room Temperature
- Vanilla Bean Ice Cream, To Serve (optional)
Method
- Preheat your oven to 350 degrees F. Grease your 8x8 pan with a bit of butter and line pan with parchment.
- In a sauce pan, place the broken chocolate and butter. Melt over low heat, stirring often. Once melted, remove from the heat and add both sugars, stir and set aside.
- Next sift the flour, cocoa powder, baking powder, salt and cayenne into a large bowl and set aside.
- Into the slightly warm chocolate add in one egg at a time whisking after adding each additional egg. Then add spoonfuls of the flour/cocoa mixture into it and stir with a spatula until smooth.
- Pour batter into prepared 8x8 pan and bake in preheated oven for 35-40 minutes or until a tester comes out clean. For more fudgy brownies, the tester should come out slightly coated with a thicker coat of chocolate batter, but it shouldn't be runny.
- Remove from oven and let cool, then remove from pan. Sprinkle with reserved cocoa powder and cut into desired size. If making a spicier brownie, you may want to consider keeping them a little on the small side.
- Serve with vanilla bean ice cream if desired.
- *If using a 9x13 pan, bake for 20-25 minutes and test for desired doneness.
