- 12tbsp unsalted butter, softened is best, otherwise, cut into chunks.
- 4½oz bittersweet chocolate, chopped (I use Ghirardelli 60% bittersweet chips)
- 1½c granulated sugar
- 2tsp vanilla extract (I use Nielsen-Massey)
- 3 large eggs, room temperature
- ¾c + 3tbsp cake flour
- 3tbsp Dutch process cocoa powder (I use Hershey’s Special Dark)
- ¾tsp fine salt
- ⅓c milk chocolate chips (I often use ⅓ heaping cup of mini Hershey Kisses)
- 3tbsp semi-sweet chocolate chunks (I like Scharffen Berger)
- Preheat oven to 325 degrees.
- Lightly spray an 11”x7” brownie pan with non-stick cooking spray. Line pan with parchment paper for easy removal.
- In a medium bowl, combine cake flour, cocoa powder, and salt. Set aside.
- In a small bowl, combine milk chocolate chips and semi-sweet chocolate chunks. Sprinkle in about 1tbsp of the flour mixture. This helps prevent the chips from sinking during baking. Put these chips into the freezer until ready to use. The purpose of this step is to prevent the chips from melting immediately when they hit the warm brownie batter.
- In a medium saucepan over medium-low heat, melt together the butter and 4½oz bittersweet chocolate. This step takes about 3-5 minutes.
- Remove melted chocolate mixture from the heat. Stir in sugar and vanilla until well combined.
- Add eggs, stirring until well combined.
- Fold in the flour mixture until just combined.
- Remove chocolate chips from the freezer and add into the brownie mixture.
- Spread into prepared pan.
- Bake for 47-53 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Allow to cool for about 25-30 minutes in the pan before removing to be cut.
- Use a plastic knife for clean, neat cuts.
Source: In Between Bites
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