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Double Chocolate Brownies
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Because chocolate brownies aren’t chocolatey enough. We got on a brownie kick sometime last fall, and I started playing with proportions and chocolates. While you can use something like a bittersweet chocolate, the darkest flint (the gorgeous, crunchy texture on top) comes only from using something like a Baker’s unsweetened chocolate like I did here.
Double Chocolate Brownies
Ingredients
- 4 ounces unsweetened chocolate, chopped into small pieces
- 3/4 cup salted butter
- 2 cups sugar
- 4 eggs, whisked
- 2 tsp vanilla
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 2 cups bittersweet dark chocolate chips
Instructions
- Preheat oven to 350F (convection or regular bake).
- Butter and flour a 9×13 metal baking pan.
- In a medium sized mixing bowl, melt the 3/4 cup butter and unsweetened baker’s chocolate either in microwave or on stove top. For microwave, do it in increments of 45 seconds on a reduced heat (power 7 or 8). If need be, let cool for several minutes.
- Add the sugar to the melted butter-chocolate mixture. It should be close to room temperature after you add the sugar.
- Next, with a wooden spoon or spatula, add the whisked eggs and vanilla until well blended.
- Fold the flour and salt in until fully combined.
- Finally, fold the 2 cups of bittersweet dark chocolate chips.
- Bake at 350F for 28 minutes or until a toothpick comes out clean.
- This recipe makes a decadent brownie that can be cut into 30, 1.5” squares.
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