This is truly the richest most decadent brownie I have ever eaten.
It is best paired with a cold glass of milk
and even better topped with vanilla ice cream :)
and even better topped with vanilla ice cream :)
The Baked Brownie
1¼ cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons unsweetened cocoa powder
11.5 ounces bittersweet chocolate (60% cacao)
1 cup unsalted butter
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F.
Butter the sides and bottom of a 9×13-inch baking pan.
Butter the sides and bottom of a 9×13-inch baking pan.
Whisk the flour, salt, and cocoa powder together.
Put the chocolate and butter in a saucepan over low heat.
Stir occasionally,
until the chocolate and butter are completely melted and smooth.
until the chocolate and butter are completely melted and smooth.
Turn off the heat and add the sugars.
Whisk until completely combined and bring to room temperature.
Add 3 eggs to the chocolate mixture and whisk until combined.
Add the remaining eggs and whisk until combined.
Add the vanilla and stir until combined.
Be careful not to overbeat the batter,
fudgey brownies are much better than cakey brownies!
fudgey brownies are much better than cakey brownies!
Gently fold the flour mixture into the chocolate
until just combined.
Pour the batter evenly into the prepared pan.
Bake in the center of the oven for 25- 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.
Let the brownies cool completely before cutting into squares.
Enjoy!
Allie–These brownies look just delicious. I love that presentation with the brownies wrapped in the ribbon. Did you give them as a gift?
I love a fudgy brownie! These look awesome Allie!
These brownies look soooo good!