Classic dark chocolate brownies from Chelsea Market's famed Fat Witch Bakery is a recipe every chocolate brownie lover should have in their "best of" archives.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1 1/2cupsunsalted butter(3 sticks)
4ouncesbittersweet chocolate(65 percent cocoa or higher)*
1 1/4cupgranulated sugar
1/2cupplus 2 tablespoons all-purpose flour(increase to 3/4 cup all-purpose flour for high-altitude)
Pinchof kosher salt
Preheat the oven to 350° F (375° F for high altitude baking). Line a 9-inch square baking pan with aluminum foil and spray with baking spray or lightly butter and dust with flour. Tap out the excess flour.
In a small saucepan, melt the butter and chocolate over low heat stirring frequently.
Meanwhile in a stand mixer, beat the sugar, eggs and vanilla on high until the mixture is creamy, about 3-5 minutes. You may want to cover the mixer with a towel so it doesn't splatter.
Add the warm chocolate mixture to the egg and sugar mixture for 30 seconds to 1 minute until the mix is shiny and creamy.
Add the flour and pinch of salt and pulse the mixer on low just until the flour is mixed in being careful not to over mix. If you wish to add toasted nuts, more chocolate chips, or dried fruit this is the time to do it.
Spread the batter in the pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack and allow to cool completely before cutting.
*I use a mix of 2 ounces 100% unsweetened cocoa baking bar and 2 ounces semi-sweet chocolate chips.