These deep, dark and flavorful brownies will be the end all be all in terms of chocolatey goodness. Chocoholics will blush and you’ll have friends for life. Yes, they’re that good. It’s also why I don’t make them too often. They’re very special.
This recipe came about awhile ago through Epicurious, and since that time I just couldn’t get over how amazingly delicious it was. Regardless of how delicious it was however, I thought that it could use more chocolate. Yes, that might sound a little crazy, but don’t judge. The way I make it below provides you with super dark and pure chocolate brownie, but definitely feel free to substitute for what you have available. These little morsels are worth every calorie!
Best Fudgy Cocoa Brownies Ever!
8 tablespoons of unsalted Butter
1 1/4 cups of Sugar
8 ounces of Ghirardelli 60% Bittersweet Chocolate Chips
3/4 cup plus 2 tablespoons of Valrhona Cocoa Powder
1/4 teaspoon of Salt
1/2 teaspoon of Vanilla
3 cold Eggs
1/2 cup of Flour
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides to help lift the brownies out once done.
Combine the Butter, Sugar, Cocoa, and Salt in a medium heatproof bowl and set the bowl in a pan of barely simmering water (double boiler). Stir from time to time until the Butter and Sugar is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl and set aside briefly until the mixture is only warm, not hot.
Heat two thirds of your Chocolate in a separate bowl over the double boiler. Once melted, remove from heat and stir in your remaining third of Chocolate to bring down the temperature and allow it to stabilize.
Crack your Eggs into a separate bowl and add in your Vanilla. Add the Eggs one at a time, stirring vigorously after each one. Add your melted Chocolate. When the batter looks thick, shiny, and well blended, add the Flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
Spread evenly in the lined pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the Brownies to a cutting board. Cut into desired sizes.