Fudgy Chocolate Brownies for a 9x13 Pan
Ingredients
- 8 oz (227g) unsalted butter
- 2 oz (57g) dark chocolate (around 70%), chopped
- 4 oz (113g) unsweetened chocolate, chopped
- 1/2 cup (42g) Dutch-process cocoa powder
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cups (450g) superfine sugar
- 1 cup (140g) all-purpose flour
- 1 teaspoon table salt
- 8 oz (227g) chocolate chips
Preparation
Preheat the oven to 350°F (180°C) and prepare the pan with nonstick baking spray and a parchment paper sling across the width of the pan.
Add the butter and both chocolates to a medium bowl set over a pan of simmering water and stir together with a silicone spatula until the butter and chocolate have melted.
Once melted, remove from the heat and immediately mix in the cocoa powder.
Add the eggs, vanilla, and superfine sugar to a mixing bowl and whisk together on medium speed until lightened in color and nearly tripled in volume.
Add the chocolate mixture to the sugar and eggs and mix until combined.
Switch to the paddle attachment and add the flour and salt, then mix until nearly all of the way incorporated.
Stop the mixer and add the chocolate chips, then mix until fully combined and no streaks of dry flour remain.
Smooth out in the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with streaks of thick batter.
Remove from the oven and set the pan on a baking rack to cool completely.
Once cool, lift out using the parchment paper sling and cut into squares.
