INTENSE CHOCOLATE BROWNIES

• porzioni: 16 brownies

Ingredienti

5½ ounces (155 grams) unsweetened chocolate, chopped

2½ ounces (70 grams) bittersweet chocolate (62 to 70 percent cacao), chopped

¾ cup plus 2 tablespoons (1¾ sticks/200 grams) unsalted butter, melted

5 eggs

2 cups (400 grams) sugar

1¼ cups (175 grams) unbleached all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

9" X 13" pan

Istruzioni

Position a rack in the center of the oven, and heat the oven to 325 degrees F. Butter and flour a 9-by-13-inch baking pan.

Place the unsweetened chocolate and bittersweet chocolate in a medium heatproof bowl. Place over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until completely melted and smooth. Remove from the heat and whisk in the butter until well mixed. Let cool slightly.

Place the eggs in a stand mixer fitted with the whip attachment (or use a handheld mixer). On low speed, slowly beat in the sugar for about 1 minute total, or until frothy and somewhat thick. Using a rubber spatula, fold in the chocolate mixture.

In a medium bowl, sift together the flour, baking powder, and salt. Using the spatula, gently fold the flour mixture into the egg-chocolate mixture until thoroughly combined. (If the bowl you used for the egg-chocolate mixture is too small for folding, transfer the mixture to a larger bowl and then fold in the flour mixture.) Scrape the batter into the prepared pan and spread in an even layer with the spatula (the batter will be thick).

Bake for 30 to 35 minutes (but check every few minutes starting at 20 minutes to make sure the brownies don’t overbake), or until a knife slipped into the center of the pan comes out with a few wet crumbs on it. If the knife comes out with liquid batter on it, the brownies need more time in the oven; if the knife comes out with nothing on it, the brownies are probably a bit overbaked and no longer fudgy, but they will still be delicious. Let cool in the pan on a wire rack for at least 2 hours, or until completely cool. (Because these are so moist, they need time to cool and firm up enough to cut.) Cut into 16 bars.

The brownies can be stored in an airtight container at room temperature for up to 3 days. Or, they can be well wrapped in plastic wrap and frozen for up to 2 weeks; thaw at room temperature for 3 to 4 hours.

Note

Chang, Joanne. Flour: A Baker's Collection of Spectacular Recipes (pp. 148-149). (Function). Kindle Edition.