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These brownies are simply the best, especially when you add the exact amount of flour by weight! Years ago, I found this recipe on a blog and everyone I made them for said they were the best, but very intense. I was still a specific boxed brownie fan, but now that I know not to “over bake” them and measure accurately by weight, these are far super
Recipes adapted from: cafedelites.com
- 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
- 2 cups (340g) chocolate chips
- 4 large eggs
- 1 1/4 cups (106g) Double-Dutch Dark Cocoa or Dutch-process cocoa
- 1 teaspoon salt
- 1 cup (16 tablespoons, 227g) unsalted butter
- 2 1/4 cups (447g) sugar
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 tablespoon vanilla extract
- First, Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
- Then, Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth. You can do this while you’re melting your butter (next step).
- In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
- Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.