Ultimate Chocolate Brownies
The recipe says that this makes 25 brownies, but I was happy with the 16 that I cut out of the batch! No eggs? Click here for a great egg-free brownie recipe!
12 Tbls (170g) unsalted butter, softened
3 oz (85g) unsweetened chocolate, roughly chopped
3 eggs, room temperature
1 1/2 c (300g) sugar
3/4 tsp vanilla
1 c (125g) flour
1 tsp salt
1 heaping c (160g+)semisweet chocolate chips (I used a mix of chocolate, butterscotch and walnuts)
Preheat the oven to 375F (190C) then oil and line a 8" (20cm) square baking pan.
In a medium saucepan, bring about 2 inches of water to a simmer. Put the butter and chocolate in a heatproof bowl and set it over the pan of water. Melt while stirring frequently. Remove from heat, but keep the bowl over the hot water while you prepare the next part of the recipe (keeping the batter warm gives it a crackly top).
In a large bowl, combine the eggs, sugar and vanilla.
In a medium bowl, sift together the flour and salt.
Pour the warm chocolate over the eggs and whisk to combine thoroughly. Sift in the flour and salt, folding until just combined and adding the chocolate chips just before it has all come together. Pour into the baking pan and bake 35-40 minutes, rotating halfway through.
Cool completely on a rack before cutting into squares.
Notes: I found that I had to bake mine about 15 minutes longer than the recipe recommended and also added a tsp of baking powder, just because my grandma likes cake-y brownies and didn't tell me so until I was halfway through the recipe :P