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Wednesday, May 1

Lee Lee’s double chocolate chunk brownies

Cooking spray

Flour, all-purpose
1 cup
Cocoa powder, Dutch-process
¼ cup
Salt, fine sea
¾ teaspoon
Chocolate wafers, 66% cacao
1 cup +
1/3 cup
Sugar, granulated
1 cup
Butter, unsalted, melted
¾ cup
Sugar, dark brown
½ cup packed
Eggs
3 large
Vanilla extract
1 teaspoon
  1. Preheat oven to 350°F; line a 13-by-9-inch metal baking pan with parchment paper, leaving 2 inches of overhang on all sides. 
  2. Lightly coat the parchment paper with cooking spray. 
  3. Sift together flour, cocoa powder, and salt in a small bowl; set aside. 
  4. Melt 1-cup chocolate wafers over a double boiler or in the microwave, stirring often, until smooth. 
  5. Combine the granulated sugar, melted butter, brown sugar, eggs, and vanilla in the bowl of a stand mixer. 
  6. Beat on medium-high speed until frothy and light caramel in color, about 1 minute. 
  7. With the mixer running on low speed, slowly pour the melted chocolate into the egg mixture. 
  8. Fold in the flour mixture until incorporated. 
  9. Transfer the batter to the prepared pan, and smooth the top. 
  10. Roughly chop the remaining 1/3-cup chocolate wafers, and sprinkle over the top of the batter. 
  11. Bake until a wooden pick inserted in the center comes out clean, about 18 to 20 minutes. 
  12. Cool the brownies in the pan on a wire rack at least 2 hours. 
  13. Using the parchment paper as handles, lift the brownies from the pan. 
  14. Cut into 20 rectangles. 
Recipe from Food&Wine Magazine, March 2019

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