Ingredients
- 1 pound unsalted butter
- 12 ounce semi-sweet chocolate
- 12 ounce unsweetened chocolate
- 1 1/2 cup sugar
- 1 cup light brown sugar
- 6 cup large eggs
- 4 tablespoon vanilla extract
- 1 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
Preparation
Baking Directions:
Pre-heat oven at 350 degress.
Melt butter in large pan on top of stove over medium heat.
When butter is bubbling, add semi-sweet chocolate, and unsweetened chocolate, and stir until melted.
Cool slightly.
Measure into a large bowl: sugar and light brown sugar.
Add cooled chocolate mixture and beat for three minutes until smooth and glossy.
In a separate bowl, beat eggs until fluffy.
Add vanilla extract.
Add to chocolate mixture.
Sift together: flour, salt, and baking powder.
Stir into chocolate mixture.
Spray a half sheet baking pan with non-stick spray.
Spread batter.
Bake for 30 minutes or until a toothpick comes out clean.
This means there are crumbs, not batter adhering to the toothpick when you test the middle of the brownies.
Fudgy brownies leave crumbs and it is important not to overbake your brownies.
Tips:
When you remove the brownies from the oven, put them on the counter with enough force to eliminate air from the brownie.
A thick fudgy brownie is necessary for cutting and decorating.
