100 Hour Brownies
, 100 h (mostly chilling)
Makes 16 brownies (8-inch square pan)
Fudgy brownies whose batter rests 3 days in the fridge, then bakes, freezes briefly and chills another day.
| prepSpray an 8-inch square pan with cooking spray and line with parchment paper | ||||||||
| prepPreheat oven to 350°F / 175°C (after the 72 hr chill) | ||||||||
| 400 g bittersweet chocolate, coarsely chopped (14 oz) | Melt chocolate & butter, rest 5 min | Whisk in eggs one at a time | Mix in sugar, vanilla & salt | Fold in flour until no streaks | Stir in chocolate; cover, chill 72 hrs | Bake 350°F / 175°C, 40-45 min | Cover with foil; freeze 30 min | Chill 24 hrs, cut into 16 |
| 200 g unsalted butter (7 oz) | ||||||||
| 6 large eggs, room temperature | ||||||||
| 340 g dark brown sugar (12 oz) | ||||||||
| 1 tsp vanilla bean paste or extract | ||||||||
| 1/2 tsp Diamond Crystal kosher salt (or 1/4 tsp Morton's) | ||||||||
| 140 g all-purpose flour (5 oz) | ||||||||
| 85 g bittersweet chocolate, chopped into 1/4-inch / 6 mm pieces (3 oz) | ||||||||
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