Midnight Brownies
A classic chocolate brownie by Lisa Yockelson, studded with Milky Way Midnight bars for a chewy, nougat-like bite.
Ingredients
all-purpose flour
1 cup
cake flour
1/3 cup
Dutch-processed cocoa powder
1/3 cup
baking powder
1/4 tsp
salt
1/4 tsp
Milky Way Midnight chocolate bars (chilled and cut into large chunks)
5 (1.76 oz each)
unsalted butter (cut into tablespoon-sized pieces)
1 cup (2 sticks)
unsweetened chocolate (chopped)
5 oz
large eggs
5
superfine sugar
2 cups
vanilla extract
2 tsp
Instructions
1
Prepare the pan
Adjust the oven rack to the center position and preheat to 325°F. Line a 9-inch square baking pan with aluminum foil, with the foil extending 2 inches over each of the two opposite sides of the pan. Lightly grease the foil.
2
Mix dry ingredients
Sift the flour, cake flour, cocoa powder, baking powder, and salt together into a medium bowl. Stir until combined. In a small bowl, toss the chocolate bar chunks with 1.5 teaspoons of the sifted mixture.
3
Melt chocolate and butter
Heat the butter and unsweetened chocolate in a double boiler over low heat, stirring occasionally until melted. Remove from the heat and let the mixture cool until lukewarm.
4
Make the batter
Beat the eggs in a large bowl for 1 minute until combined, then add the sugar and beat for 45 seconds or just until combined. Whisk in the chocolate mixture, then add the vanilla extract. Sift the flour mixture on top and gently fold in, mixing until just combined. Fold in the chocolate chunks.
5
Bake
Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Bake for 45 to 50 minutes, or until puffed and set. A toothpick inserted into the center should come out with a few moist crumbs attached.
6
Cool and chill
Let the brownies cool completely on a cooling rack in the pan. Using the foil edges as handles, lift the brownies out of the pan. Refrigerate for 2 hours, or until firm enough to cut.
7
Cut
Cut the brownies into 16 squares.
