Fudgy Double-Chocolate Brownies
Rich and decadent brownies made with both bittersweet chocolate and cocoa powder for an intense chocolate flavor. These classic fudgy brownies feature a perfectly crackly top and dense, moist center.
Ingredients
- •1½ cups unsalted butter
- •12 ounces bittersweet chocolate
- •3 tablespoons unsweetened cocoa powder
- •6 large eggs
- •3 cups sugar
- •1½ teaspoons salt
- •2¼ cups cake flour
- •1 piece baking pan
Cooking Instructions
- 1.
Preheat oven to 325°F. Grease a 13x9" baking pan with room temperature butter or nonstick cooking spray, line the bottom with parchment, leaving a generous overhang on both long sides, and grease parchment with room temperature butter or nonstick cooking spray.
5 min
- 2.
Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat and set aside.
10 min
- 3.
Whip eggs, sugar, and salt in bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) on high speed, until tripled in size and lightened in color, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate.
5 min
- 4.
Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts, gently folding with spatula after each addition. Pour evenly into prepared pan. Smooth top of batter with spatula.
10 min
- 5.
Bake brownies, rotating in oven halfway through, until sides are visibly baked and center is set, 50-55 minutes. Transfer to a wire rack. After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan. Place brownies on parchment on a cutting board and cut into 15-18 pieces.
55 min