Super Rich, Fudgy, Gooey, Intensely Chocolatey Baked Brownies
Adapted from: Baked
Yield: 24 bars
1 1/4th cup all-purpose flour
1 tsp salt
2 tbsp dark unsweetened cocoa powder
11 oz. / 310g dark chocolate (60-72% cacao)
1 cup / 2 sticks / 225 g butter
2 cups / 400g granulated sugar
5 large eggs
2 tsp vanilla extract
Dulce de Leche
- Preheat oven to 350°F/175°C. Butter a 9×13 baking pan or line it with baking parchment (I used a 9×9 square, light coloured tin).
- Whisk the flour, salt and cocoa together. If you’re going to be using salted butter, you should skip the salt here.
- In a large bowl put together the butter and chocolate and set it over a pan of simmering water until the chocolate and butter are completely melted and smooth. Add the sugar and stir so that it dissolves faster and is well combined.
- Once the mixture is at room temperature, add in 3 eggs and whisk until combined. Add the remaining two eggs and vanilla.. Do not overbeat!
- Fold in the flour mixture into the bowl ful of chocolate goodness until just combined. Again, don’t overdo – better to have a few streaks of flour than an overmixed batter.
- Pour the batter into the tin and top a third with chopped walnuts, another third with the chocolate chips and the final third with dulce de leche spooned over (this being dense will sink into the brownie batter giving you gorgeous pockets of South American goodness in every bite).
- Bake for 30 minutes until a wooden skewer comes out without being drippy (it won’t be all that clean in the dulce de leche section – this will always be gooey!)
- Remove from the oven and let it cool completely before cutting into pieces.
Tip: A brownie will continue to cook even after you’ve removed it from the oven. So it’s okay to remove it when it’s just slightly underdone. Wait until it’s completely cooled to cut.
Storage: Tightly covered, these will keep for 3 days. Sometimes these even get better after 24 hours. But don’t really bother because they’ll be gone in a flash.
Update: Try grinding the sugar in a food processor so that you attain a finer texture. This way you won’t have any sugar that sink to the bottom.