I often struggle with brownies; there’s a fine line between gooey and under-baked and amazingly fudgy yet cooked through. I strongly dislike cakey brownies, so over-baking is even worse. That’s why I LOVE this recipe. These brownies have the perfect texture – fudgy, dense and moist with a flaky crust – and amazing flavor – chocolately with a slight hint of caramel. I promise you won’t be disappointed. 

{ Lovin’ from the oven, Chelsea }

Makes one 9 x 13-inch baking pan

2 sticks unsalted butter, coarsely diced

8 ounces dark chocolate, cut or broken into chunks

4 eggs, at room temperature

1 cup granulated sugar

1 cup dark brown sugar, firmly packed

2 tsp vanilla extract

½ tsp kosher salt

1 cup all-purpose flour

Preheat oven to 350. Line baking pan with parchment paper and butter or grease paper. Set pan aside.

In a double boiler (or a homemade version with a heatproof bowl sitting on top of a saucepan), combine unsalted butter with chocolate. Using a rubber spatula, stir constantly until melted and smooth, about 5 minutes. Remove from heat and set aside.

In a medium bowl, whisk together 4 eggs. Add granulated sugar, brown sugar, vanilla extract, and kosher sea salt. Whisk until fully incorporated. The mixture should be a golden tan color. Whisk in the chocolate mixture (from the second step).

Once the mixture is a uniform dark brown, use a rubber spatula to fold in 1 cup flour. Be careful not to overmix during this part! Simply fold in until the flour is incorporated. It’s okay to have one or two small flour streaks left in the batter.

Pour batter into prepared pan, using the rubber spatula to spread evenly. Bake for 30 – 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack, before cutting and serving.

As seen on Hummingbird High


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