These bittersweet, moist chocolate brownies are the brownies of your dreams. I mean that… Use King Arthur Flour Double Dutch Cocoa, made with black cocoa and Dutch-processed cocoa for an extra, bitter-sweet kick.
Five X Brownies
Makes 20-24 Brownies
1/3 cup all-purpose flour (42 grams)
1 tablespoon Dutch-processed cocoa powder (6 grams)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
3 oz. unsweetened chocolate (85 grams)
5 oz. bittersweet (60 percent to 72 percent) chocolate (142 grams)
6 tablespoons (3/4 stick) unsalted butter
2 large eggs, room temperature
3/4 cup granulated sugar (150 grams)
2 teaspoons pure vanilla extract
2/3 cup milk chocolate chips or chunks (112 grams)
2/3 cup bittersweet (60 percent) chocolate chips or chunks (112 grams)
Preheat oven to 350oF. Line the sides and bottom of an 8 x 8-inch baking pan with aluminum foil, leaving an overhang of about 2-inches on two opposite edges. Cut parchment to fit bottom of pan. Lightly grease the sides with oil.
In a medium bowl, sift together flour, cocoa, baking powder, and salt. Set aside.
In the top of a double boiler, set over simmering water, melt 3 ounces unsweetened and 5 ounces bittersweet chocolate and butter. Stir constantly, until chocolate and butter are fully combined and mixture is smooth. Remove from heat. Cool about 5 minutes.
In the large bowl of an electric mixer, beat eggs and sugar until mixture is pale and fluffy, about 2 minutes. Add vanilla. Mix thoroughly. Remove from mixer stand.
With a rubber spatula, fold melted chocolate mixture into beaten egg mixture, taking care to not deflate the batter. Gradually add flour mixture, until fully incorporated. Add chocolate chips or chunks until incorporated.
Pour into prepared pan. Smooth top. Bake for 25 to 35 minutes, until center is firm to touch and slightly cracked. Sides will pull away from pan slightly. Cool in the pan, placed on a wire rack.
Cut just before serving. Store at room temperature for up to 3 days.