Ingredients
1-13 cup All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Salt
4 whole Eggs
1 cup Brown Sugar
2 teaspoons Vanilla
7 ounces, weight Unsweetened Chocolate
2 sticks Unsalted Butter
Method
Sources
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Recipe1M+
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Recipe1M+
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
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mix flour, baking powder, and salt in a small bowl. in a large bowl, whisk eggs, sugars and vanilla until well combined. to temper chocolate, put in a microwavable bowl. heat for 30 seconds in a microwave, stirring between each turn. this will take about 3 4 times to melt the chocolate. after the chocolate starts to melt slightly but is still formed, put the butter in the bowl with it. melt together and stir. be careful not to burn the chocolate. even if you have some small lumps, they will melt as you stir. set aside. pour the dry ingredients into the wet ingredients, in small batches, stirring to combine but not over mixing. then add the chocolate and butter mixture. combine. pour into a greased 13 x 9 baking dish. bake at 350 degrees for 20 to 25 minutes. you want the brownies to be fudgy, even if it seems like they are not quite done. let stand for 10 15 minutes before serving.