For those who appreciate a truly indulgent experience, these brownies offer an exquisite balance of deep chocolate richness and luxurious texture. Whether you prefer them intensely fudgy or with a delicately crisp edge, they are guaranteed to impress!
INGREDIENTS:
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12 oz unsalted butter
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20 oz semi-sweet chocolate chips
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2 oz canola or vegetable oil
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6 large eggs (cold)
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20 oz granulated sugar
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0.75 oz vanilla extract
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0.3 oz espresso powder
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0.3 oz salt
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7.8 oz all-purpose flour
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3.4 oz Ghirardelli Dutch-process cocoa powder
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Additional chocolate chips (optional)
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12x8-inch quarter sheet pan
METHOD:
Preheat the oven to 350°F (175°C) and line a 12x8-inch quarter sheet pan with parchment paper.
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Melt butter, chocolate, and oil in a microwave-safe bowl. Heat 1 min, stir, then continue in 30-sec intervals until smooth. Put on the side and let cool slightly.
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In a stand mixer, beat the eggs, sugar, vanilla, espresso powder, and salt for 6 to 8 minutes until thick and creamy.
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Gently fold in the melted chocolate mixture, into the mixing bowl with a spatula.
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Sift in the flour and cocoa powder, and then fold until combined.
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Avoid overmixing.
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Fold in additional chocolate chips now if desired.
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Pour into the prepared pan, smooth the top with an offset spatula.
BAKE:
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Fudgy: 1 hour
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Crisp edge: 1 hr 10 min
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Toothpick should have moist crumbs.
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Cool completely before cutting for clean slices.
STORAGE:
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Room temp: 3 days in an airtight container.
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Refrigerator: Up to 2 weeks. Bring to room temperature before serving.
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Freezer: Up to 6 months. Cut into bite-sized portions before freezing.
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Enjoy
Whether an elegant dessert or a midnight indulgence, these brownies always impress. ENJOY! - Chef
Need help? Reach out to me on Instagram @chefscottishfrancis