These brownies can be summed up in three words: chocolate, chocolate and chocolate! The best part about them? You don't even have to get out the mixer.
Technique tip: Do not over mix when adding the dry ingredients. You will have to mix the chocolate chips in after the dry ingredients and do not want to over work the batter.
Swap option: Try using white chocolate chips for an extra bit creamy sweetness.
- Nonstick cooking spray
- 1/2 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 2 teaspoons pure vanilla extract
- 2 eggs, at room temperature
- 1/2 cup bitter sweet chocolate chunks
- 1 teaspoon flake salt
- 2 teaspoons turbinado sugar
1. Preheat the oven to 350°F. Spray an 8-inch baking pan with nonstick cooking spray.
2. In a small bowl, whisk together the flour, cocoa powder and salt. Set aside.
3. Melt the butter in a medium bowl using the microwave in 20 second increments until just melted, about 40 seconds. Whisk in the sugar and vanilla until incorporated. Whisk in the eggs, one at a time, until smooth.
4. Using a rubber spatula fold in the flour mixture until only a few streaks of dry ingredients remain. Add the chocolate and fold a few more strokes to incorporate.
5. Pour the batter into the prepared pan and sprinkle with the flake salt and turbinado sugar. Bake for 28 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool completely in the pan.
Reprinted from Giada's Italy: My Recipes for La Dolce Vita. Copyright © 2018 by GDL Foods Inc. Photographs by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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