Salted Double Chocolate Brownies
User Reviews
5.0
3 reviews
Excellent
Salted Double Chocolate Brownies
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These Salted Double Chocolate Brownies are what chocolate dreams are made of. We use both cocoa powder and high-quality baking chocolate to achieve a sinfully chocolatey brownies you'll come back to time and tiime again.
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Ingredients
- 1 cup sugar
- 10 tbsp unsalted butter
- 2 tsp pure vanilla extract
- 2 large eggs + 1 egg yolk
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 2 oz semi-sweet chocolate bar, finely chopped see photo
- 3/4 tsp maldon salt, plus more for garnish
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Instructions
- Preheat oven to 325 degrees. Grease an 8x8 baking dish with butter. Line with parchment. Butter the parchment. YOU CAN ALSO USE A 9X9 BAKING DISH BUT THE BROWNIES WILL COOK MUCH FASTER.
- Add sugar to a large bowl or stand mixer.
- Add butter to a medium skillet. Turn the heat on medium-high. When the butter is fully melted and starts to brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells very nutty. You may have to pull the skillet off the burner at times, too keep the butter from burning. DO NOT LET IT BURN.
- Pour the brown butter over the sugar. Using a hand mixer or paddle attachement of stand mixture, beat the sugar and butter together until combined well, about 1 minute. Add the vanilla. Beat another 25 seconds until combined.
- Add the eggs to the sugar mixture. Mix on high for exactly two minutes until the mixture is well combined and fluffy.
- Add the flour, cocoa powder, and chopped chocolate. Use a spatula to gently fold the dry ingredients into the wet ingredients. Add the salt. Fold a few more time to combine.
- Pour the mixture into the prepared baking pan. Bake for 20-25 minutes until the top is shiny and starts to crinkle. Check the brownies at 18 minutes and if you stick a toothpick in the center and it comes out with gooey crumbs attached but not wet or clean they are done. If you are using a 9x9 pan, check the brownies at 18 minutes, mine take 20 minutes exactly in this size pan but every pan and oven is different. Baking the brownies correctly is imperative for a gooey brownie. If you over-bake, they will be dry. Any longer than 32 minutes in the oven is too long. If you stick a toothpick in the brownies, it should come out gooey with crumbs attached but not wet. If it comes out dry, you've cooked them too long. Trust me, undercooked brownies are infinitely better than overcooked.
- Let the brownies rest for AT LEAST one hour before cutting. They need to be completely cooled before you cut into them or they will simply fall apart.
Nutrition Information
Show Details
Serving
1brownies
Calories
289kcal
(14%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
20mg
(1%)
Potassium
137mg
(4%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
452IU
(9%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9brownies
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1brownies | |
| Calories | 289kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 20mg | 1% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 452IU | 9% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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