Dark Chocolate Brownies
These dark chocolate brownies are the perfect balance of fudgy and cakey and with time, they keep getting better (we like their texture best after 8+ hours)! And remember, just like with flour, higher quality chocolate makes better quality brownies!
- Yield: 9 brownies
- Prep Time: 15 min
- Cook Time: 35 min
Ingredients
Instructions
- Preheat the oven to 325°F.
- Lightly grease an 8” x 8” baking pan.
- Sift the Caputo "00" Baking Flour and sea salt and set aside.
- Melt butter in double boiler or in microwave (about 1 min 20 seconds on high). Add bittersweet & unsweetened chocolates, gently stir until chocolate is melted and fully combined with the butter. Microwave in 10 second intervals if needed. Let stand at room temperature while beating eggs and sugar (about 10 mins).
- In a mixing bowl fitted with the paddle attachment, combine the eggs, both sugars and vanilla extract. Beat to “ribbon stage” in a stand mixer for 7-8 minutes on high (speed 6).
- Add the butter & chocolate mixture and mix until it is fully incorporated. In a stand mixer about 3 minutes on speed 2. Scrape the sides and bottom of bowl.
- Add the sifted flour and salt mixture. Gently mix until it is fully incorporated. In Kitchen Aid mixer about 1 minute on speed 1.
- Using a spatula, scrape half the brownie batter into a baking pan lined with parchment.
- Sprinkle about half the chocolate chips throughout the middle, then add the remaining batter evenly over top. Be sure to press the batter into the edges.
- Layer the remaining chocolate chips over the top, along with some pinches of flakey sea salt.
- Bake for 32-35 minutes.
- Remove the brownies from the oven, top with more flakey sea salt, and cool in the pan until they've set. The brownies will sink slightly while cooling.
- After cooling, cut into desired size squares or rectangles.
- Serve and enjoy!
Products Used In The Recipe
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About the Chef
Meet Chef Jesse Dodson
Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.
“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”
Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.
Learn more about Jesse's recipe consulting on his website below.