These rich, fudgy brownies are for the true chocolate lovers.
nonstick cooking spray
1cup unsalted butter
6ounces unsweetened chocolate, finely chopped
2ounces bittersweet chocolate, finely chopped
1tablespoon cocoa powder
1large egg yolk
2cups granulated sugar
1cup packed light brown sugar
2teaspoons instant espresso powder
2teaspoons pure vanilla extract
¾cup unbleached, all-purpose flour
¼cup cake flour, not self-rising
1teaspoon table salt
¾cup bittersweet chocolate chips
Calories 270 (47% from fat) • carb. 36g • pro. 3g • fat 16g • sat. fat 9g • chol. 65mg • sod. 100mg • calc. 15mg • fiber 2g
Preheat oven to 375°F. Coat a 13x9-inch baking pan with nonstick cooking spray; line with parchment or aluminum foil. Reserve.
Add the butter and chocolates to a heatproof bowl and place over a pot of simmering water. Once both are completely melted, stir in the cocoa powder and set aside to cool to room temperature. Reserve.
In the bowl of the Cuisinart Hand Stand Mixer fitted with the flat beaters, mix the eggs and egg yolk on speed 3 until lightened, about 30 seconds. Add the granulated and brown sugars and beat on speed 4 until light and thickened, another 30 seconds to 1 minute. Add instant espresso and vanilla; beat until well combined. Stir the flours and salt into the chocolate mixture. Add the chocolate/flour mixture to the egg/sugars mixture and mix on speed 1 until just incorporated. With the mixer running, add the chocolate chips.
Pour into prepared pan. Bake for about 45 to 50 minutes, or until edges are dry.