Tall Dark and Chocolate Brownies

Time

1 hours

Serving

6-8

Ingredients

Non-stick baking spray

3 sticks unsalted butter

10 oz. bittersweet chocolate (64%)

1/4 cup heavy cream

1 cup all purpose flour

1 1/4 cup cocoa powder 

1 1/2 granulated sugar

3/4 cup packed dark brown sugar

1 3/4 tsp sea slat

1 1/2 tbsp vanilla extract

6 large eggs room temperature

Directions

Preheat oven to 350 degrees. Coat a 13x9 baking pan with baking spray and set aside.

Chocolate Sauce

In a large sauce pan over medium heat melt the butter and stir regularly until a golden color is reached, about 4-5 minutes. Turn down the heat to low and add the bittersweet chocolate and heavy cream stirring the mixture slowly until the bittersweet chocolate has completely dissolved and there is a consistent texture. Remove from the heat. 

Dry Ingredients

In a large mixing bowl, sift the flour and cocoa powder. 

Wet Ingredients

Using an electric mixer in a mixing bowl beat together the granulated sugar, brown sugar, salt vanilla extract, and eggs. Start on a low setting and gradually increase to high. Mix on high until a light fluffy texture, about 6-8 minutes.

Brownie Batter

Lower the setting of the electric mixer to low once a fluffy consistency is reached. Slowly add the chocolate sauce until evenly combined. Gradually add the dry ingredients and mix until a uniform texture is reached. Carefully scoop the batter into the prepared baking sheet and place in the oven in the middle of the center rack. Bake for about 25 minutes. 

Using a food thermometer, check the temperature of the brownies to see if the center has reached at least 200 degrees. The middle of the brownie dish should be close to set. Remove from the oven and allow to rest for at least 20 minutes. 

To serve, cut into four inch squares.