Yo's Ultimate Chocolate Brownies
Extra brownie points for this recipe. Sometimes all you need is a warm, gooey, fresh out of the oven chocolate brownie. Am I right? I think Im right. This recipe takes no time at all, and the end result is so worth it. My chocolate brownies are also a great addition to layered cake! Why not toss a layer of chocolate brownie in between some of my Ultimate Chocolate or Vanilla Cake, sandwiched with my Italian Meringue Buttercream. Sounds like a dream to me.
Ingredients
Brownies
- 11oz 72% Dark Chocolate, chopped (note: if you use a lower cocoa percentage, it will still work out, just ensure you're still using a semi sweet)
- 1 cup (230 g) Butter
- 1 1/4 cup Light Brown Sugar
- ½ cup Granulated Sugar
- ½ teaspoon Salt
- 4 Eggs
- 2 Egg Yolks
- 1 teaspoon Vanilla
- 1 1/4 cup (160 g) All-Purpose Flour
- 1/4 cup + 1 tablespoons Dutch Process Cocoa Powder
Read It!
-
Place the chocolate and butter into a stainless steel bowl. Place the bowl over a pot of simmering water, stir occasionally until melted.
-
Turn off the heat, and add the sugars and salt to the chocolate mixture. Whisk until incorporated.
-
Remove the bowl from the heat and add the eggs, egg yolks, and vanilla. Whisk until incorporated.
-
Fold in the flour and cocoa powder, stir just until the dry ingredients disappear.
-
Pour the batter into two parchment lined 8 round pans. Bake the brownies at 350 for 30 minutes, rotating the pan halfway at the 15 minute mark. Cool completely, then chill.
Congratulations you did it!
