Lee Lee's Double Chocolate Chunk Brownies

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Initial version

Authored by Shanzy
20 brownies

Ingredients

  • Cooking spray
  • 1 c all-purpose flour (about 4 1/4 oz.)
  • 1/4 c Dutch-process cocoa powder (such as Valrhona)
  • 3/4 tsp fine sea salt
  • 1 1/3 c dark chocolate wafers (such as Valrhona Caraïbe 66% Cacao), divided
  • 1 c granulated sugar
  • 3/4 c unsalted butter (6 oz.), melted
  • 1/2 c packed dark brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract

Instructions

1

Preheat oven to 350°F. Line a 13-x-9-inch metal baking pan with parchment paper, leaving 2 inches of overhang on all sides. Lightly coat parchment paper with cooking spray. Sift together flour, cocoa, and salt in a small bowl; set aside.

2

Melt 1 cup chocolate wafers over a double boiler or in the microwave, stirring often, until smooth. Combine granulated sugar, melted butter, brown sugar, eggs, and vanilla in bowl of a stand mixer. Beat on medium-high speed until frothy and light caramel in color, about 1 minute.

3

With mixer running on low speed, slowly pour melted chocolate into egg mixture. Fold in flour mixture until incorporated. Transfer batter to prepared pan, and smooth top. Roughly chop remaining 1/3 cup chocolate wafers, and sprinkle over top of batter. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool brownies in pan on a wire rack at least 2 hours. Using parchment, remove brownies from pan. Cut into 20 rectangles.