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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 4 |
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In 'The Greyston Bakery Cookbook' Ingredients:
1 cup unbleached all-purpose flour |
3/4 cup unsweetened cocoa powder |
1/2 teaspoon salt |
3/4 cup unsalted butter, softened to room temperature |
1 1/2 cups sugar |
3 eggs |
1 tablespoon pure vanilla extract |
7 ounces high-quality bittersweet chocolate, roughly chopped |
1 ounce high-quality bittersweet chocolate, finely chopped |
Directions:
1. Place a rack in the center of the oven; preheat to 325°.
2. Grease a 13 x 9 inch baking pan and line it with parchment paper, leaving about 1 inch of paper overhanging the two long sides.
3. In a bowl, whisk together the flour, cocoa powder, and salt to blend; set aside.
4. In the bowl of an electric mixer set to medium speed, beat the butter and sugar.
5. Beat in the eggs, one at a time.
6. Stir in the vanilla.
7. Gradually mix in the dry ingredients until well combined.
8. Stir in half of the roughly chopped chocolate chunks.
9. Spread the batter evenly in the prepared pan; evenly distribute the remaining roughly chopped chocolate chunks over the surface of the batter.
10. Bake for 35 to 40 minutes, or until the sides of the brownies have begun to pull away slightly and the center tests slightly moist when a wooden skewer is inserted.
11. Remove the pan from the oven and place it on a wire rack to cool completely.
12. Meanwhile, place the finely chopped chocolate in a heatproof bowl over a saucepan containing about 1 inch of water.
13. Stir over low heat until the chocolate is melted.
14. Drizzle the chocolate over the cooled brownies.
15. Allow the drizzled chocolate to set.
16. Grasping the edges of the parchment, remove the brownies from the pan and cut into bars.
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