Ingredients
- 1/4 cup(12 Tbsp;170 g) unsalted butter, slice d into 12 Tbsp-size piece s
- ounce (113 g) semi-sweet chocolate bar, coarsely chopped and divided*
- and 2/3 cup s (333 g) granulated sugar
- large eggs, at room temperature
- teaspoon spure vanilla extra ct
- cup(84 g) unsweetened natural orDutch-process cocoa powder*
- cup(125 g) all-purpose flour(spooned & leveled)
- 1/4 teaspoon salt
- cup(180 g) semi-sweetchocolate chips
Instructions
- Butter: You can make brownies with butter, oil, or a combination of both, but in testing, we liked these brownies best with all butter. Unparalleled for flavor!
- Baking Chocolate: You need 4 ounces (1 standard bar) of either semi sweet or bittersweet chocolate. Chop it up, and divide it in half. You’ll melt half with the butter, and then fold in the rest of the chopped chocolate along with the chocolate chips.
- Sugar: Sugar does much more than sweeten brownies. It liquifies as they bake, creating a softer center, and migrates to the top, creating that shiny, crackly surface characteristic of a good brownie.
- Eggs: Eggs are one of the main ingredients in brownies. Just as they do in flourless chocolate cake , eggs bind, add richness, and provide structure.
- Vanilla: Even the most chocolatey desserts benefit from pure vanilla!
- Cocoa Powder: Though natural cocoa powder can be used, I suggest a Dutch process cocoa powder (I really like this brand ) for a richer, smoother chocolate flavor. This brownie recipe does not rely on chemical leaveners; if a recipe does, that’s when it’s important to remember the difference between Dutch process vs. natural cocoa powder .
- Flour: The cocoa powder takes the place of some flour, so you’ll only need 1 cup in these homemade brownies. The more flour in brownie batter, the cakier the brownies will taste. We want a dense and fudgy batch today, so use as little flour as possible.
- Salt: To balance all the flavors.
- Chocolate Chips: You may think these brownies have enough chocolate already that you could leave out the chocolate chips, but see below for why they’re key to brownie success!
