Tasty's Ultimate Brownies
, Makes 24 brownies
Fudgy, crackly-topped brownies with whipped eggs, Dutch cocoa, and a flaky salt finish.
| prepPreheat oven to 350°F / 180°C, rack in middle | |||||||
| prepGrease 9x13-inch / 23x33 cm dark metal pan with softened butter | |||||||
| prepLine with parchment, leaving overhang | |||||||
| prepGrease parchment with softened butter | |||||||
| 225 g semisweet or bittersweet chocolate (60-70% cacao), chopped | Brown butter to a vigorous simmer, 5 min; pour over chocolate | Rest 2 min, whisk smooth | Blend in chocolate mixture | Sift in flour & cocoa, fold | Pour into pan, bake 350°F / 180°C, 20 min | Drop pan; sprinkle flaky salt | Bake 20 min more; cool in pan, cut |
| 25 g Dutch process cocoa powder (for the chocolate) | |||||||
| 1 tbsp espresso powder | |||||||
| 285 g unsalted butter (2 1/2 sticks) | |||||||
| 400 g granulated sugar | Beat sugars, vanilla, salt & eggs 10 min | ||||||
| 105 g dark brown sugar, packed | |||||||
| 2 tsp vanilla extract | |||||||
| 2 tsp kosher salt | |||||||
| 6 large eggs | |||||||
| 125 g all-purpose flour | |||||||
| 50 g Dutch process cocoa powder (for folding in) | |||||||
| flaky sea salt, for sprinkling | |||||||
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