These rich, fudgy brownies are for the true chocolate lovers.
Makes 24 brownies
nonstick cooking spray
1cup unsalted butter
6ounces unsweetened chocolate, finely chopped
2ounces bittersweet chocolate, finely chopped
1tablespoon cocoa powder
4large eggs, room temperature
1large egg yolk, room temperature
3cups packed light brown sugar
2teaspoons instant espresso powder
2teaspoons pure vanilla extract
¾cup unbleached, all-purpose flour
¼cup cake flour, not self-rising
1teaspoon sea salt
¾cup bittersweet chocolate chips
Nutritional information per brownie: Calories 270 (48% from fat) • carb. 35g • pro. 3g • fat 16g • sat. fat 9g • chol. 64mg • sod. 102mg • 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. Put the eggs and yolk in a medium-large mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix the eggs and egg yolk on speed 4 until lightened, about 30 seconds. Add the brown sugar and beat on speeds 5 to 6 until light and thickened, another 1 to 2 minutes. Add instant espresso and vanilla; beat until well combined. Stir the flours and salt together and then 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. Cool completely before cutting.