Recipe courtesy of The America's Test Kitchen Family Baking Book
Makes 16 brownies
Tasters preferred the complex flavor of bittersweet chocolate (along with unsweetened chocolate and cocoa powder) in these brownies; however, you can substitute semisweet chocolate for the bittersweet if necessary. If you don’t feel like chopping chocolate, feel free to use bittersweet chocolate chips.
- 5 ounces bittersweet chocolate, chopped coarse (see note above)
- 2 ounces unsweetened chocolate, chopped coarse
- 8 tablespoons (1 stick) unsalted butter
- 3 tablespoons Dutch-processed cocoa powder
- 1 1/4 cups (8 3/4 ounces) sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup (5 ounces) all-purpose flour
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch square baking pan with a foil sling and grease the foil. Melt the chocolates, butter, and cocoa together in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly.
- In a large bowl, whisk the sugar, eggs, vanilla, and salt together. Whisk in the melted chocolate mixture until combined. Stir in the flour until just incorporated.
- Scrape the batter into the prepared pan and smooth the top. Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking.
- Let the brownies cool completely in the pan, set on a wire rack, about 2 hours. Remove the brownies from the pan using the foil, cut into squares, and serve.
ULTIMATE CHOCOLATE-ESPRESSO BROWNIES
Add 1 1/2 tablespoons instant espresso or instant coffee to the chocolate mixture before microwaving in step 1.
To Make Ahead
The cooled, uncut brownies can be wrapped in plastic wrap, then foil, and frozen for up to 1 month. Thaw the brownies completely at room temperature (do not unwrap), about 4 hours, before cutting and serving.