- 8 oz semi-sweet chocolate, chopped
- 1/2 cup butter, cut in cubes
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup Almondena 100% extra bold amber cocoa powder
- 1/4 tsp salt
- 4 large eggs
- 1 tsp vanilla
- 1/2 cup Ghirardelli chocolate chips, chopped nuts or dried cherries, optional
- Flaky salt ( like Maldon), optional
- Preheat oven to 350 F. Line a baking pan with parchment paper (see our tips below)
- In a small saucepan, melt chocolate and butter over low heat (or melt them on low in a medium bowl in the microwave). Stir until smooth.
- Stir in the sugar, eggs and vanilla until well blended.
- In a separate bowl mix together flour, cocoa powder and salt; whisk together and set aside.
- Transfer melted chocolate mixture to a bowl. Stir in sugar, eggs and vanilla until well blended.
- Stir flour mixture into chocolate mixture until almost combined, then add chocolate chips, nuts or cherries if using and stir until just blended.
- Spread mixture into a 9 x 13-inch baking pan. Bake in preheated oven for 25 to 30 minutes or until just set, edges are starting to pull away from sides of the pan and a tester inserted in the centre comes out with LOTS of moist crumbs sticking to it. Let cool slightly in pan on a wire rack before cutting into squares. Sprinkle with flaky salt for a salty/sweet taste sensation.
Makes 10 to 12 brownies
BEST BROWNIE BAKING TIPS
- Overmixing is the number 1 reason brownies come out "cakie". You never need an electric mixer to make brownies. Just a good spatula and bowl and use a gentle hand when mixing.
- The best way to achieve "perfectly" baked brownies is to use your nose. Set your timer for 30 minutes as soon as the brownies go in the oven. Once that scent of chocolate begins to permeate through the kitchen, check the brownies. Even if it's at the 25 minute mark use a toothpick. Stick it in the centre and pull it out. If there is "wet" batter leave them in a little longer. If there are a few moist crumbs on the toothpick the brownies are done!
- The way to get that shiny "crackly" top on a brownie is all in the sugar. Melt the chocolate and butter together, first, then quickly whisk in the sugar while the mixture is still warm. Whisking the sugar into the warm chocolate mixture helps the sugar migrate to the top of the batter as the brownies bake creating that shiny crackly top we all love!