Rich Brownies

Name: Rich Brownies
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 2 oz (60 g) Unsweetened chocolate; 5 oz (145 g) Bittersweet chocolate; 10 oz (290 g) Butter; 7 oz (200 g) Eggs; 9 oz (260 g) Sugar; 0.06 oz (2 g) Salt (about 1/4 teaspoon); 0.25 oz (7 mL) Vanilla extract (about 1 1/2 teaspoons); 4 oz (115 g) Bread flour; 4 oz (115 g) Walnuts or pecans (chopped)

Rich brownies enhanced with bittersweet chocolate for a denser, fudgier texture.

1h 5m

Easy

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Ingredients

Unsweetened chocolate 2 oz (60 g)

Bittersweet chocolate 5 oz (145 g)

Butter 10 oz (290 g)

Eggs 7 oz (200 g)

Sugar 9 oz (260 g)

Salt (about 1/4 teaspoon) 0.06 oz (2 g)

Vanilla extract (about 1 1/2 teaspoons) 0.25 oz (7 mL)

Bread flour 4 oz (115 g)

Walnuts or pecans (chopped) 4 oz (115 g)

Instructions

Melting

Melt both chocolates and the butter together in a double boiler. Let the mixture cool to room temperature.

Mixing eggs and sugar

Combine the eggs, sugar, salt, and vanilla extract evenly without whipping. Whipping introduces air and creates foam, which adds lift and makes the brownies more crumbly rather than soft and fudgy. If the eggs are not at room temperature, whisk them over a hot water bath until they reach a lukewarm room temperature.

Combining

Fold in the chocolate mixture. Sift in the flour and fold gently until just combined. Fold in the nuts.

Panning

Panning. For 2 lb 9 oz (1194 g) of batter, use a 9 × 13 inch (23 × 33 cm) baking pan or two 8 inch (20 cm) square pans. Grease and flour the pans, or line them with baking parchment.