Amazing Chocolate Brownies
Yield: 1 half-sheet (13 x 18 inches)
Ingredients:
2 cups (8 ounces) all-purpose flour
2 cups (4 sticks; 16 ounces) unsalted butter
16 ounces bittersweet chocolate
8 eggs
½ teaspoon salt
2 ¼ cup granulated sugar
2 ¼ cup dark brown sugar, packed
1 tablespoon vanilla extract
Directions:
- Preheat the oven to 350 degrees. Brush the bottoms and sides of the pan with melted butter and line the bottoms with parchment paper.
- Sift the flour into a large bowl. Set aside.
- In a double boiler, melt the butter and chocolate together over low heat.
- In the bowl of a standing mixer fitted with a paddle attachment, beat the eggs, salt, granulated sugar, brown sugar, and vanilla and beat on low speed until combined.
- Slowly add the melted chocolate and butter mixture and beat on low speed until combined.
- Remove the bowl from the mixer and gently fold in the flour, using a rubber spatula.
- Pour the batter into the prepared pan and bake for about 1 hour, until the top has formed a shiny crust and is moderately firm.
- Allow the brownies to cool for 20 minutes before removing them from the pan. When cool, release the brownies from the pan by running a metal spatula or knife along the sides of the pan. Flip the brownies over onto another pan or cake board and peel away the parchment.
Hot Tips:
- Brownies can be stored in the freezer for up to 2 weeks, tightly wrapped in at least two layers of plastic wrap.
- For easier cutting, freeze the brownies overnight then remove from the freezer, and allow to defrost slightly (about 30 minutes) then cut with a chef’s knife.
