Fudgy Valrhona Chocolate Brownies
These Fudgy Valrhona Chocolate Brownies are intensely rich, unapologetically gooey, and finished with that irresistible shiny, crackled top. One bite will have you hooked!
Equipment
- medium pot
- 8 by 8 inch baking dish (light metal preferred)
- parchment paper optional
Ingredients
- 10 tablespoon unsalted butter
- 1¼ cups granulated sugar
- ¾ cup Valrhona cocoa powder (or other Dutch process cocoa powder) see post for details on Valrhona
- ½ teaspoon Kosher or fine sea salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ⅓ cup chopped bittersweet chocolate or chocolate chips
Instructions
- Heat the oven to 325°F. Line an 8 by 8-inch (20x20 cm) pan with parchment paper, leaving an overhang on two sides to act as "handles". Alternatively, you can grease and flour the pan (or use baking spray).
- Melt the butter in a medium saucepan over low heat. When the butter has melted, remove from the heat and immediately add the sugar, salt, and cocoa powder. Whisk vigorously until combined (the mixture will look gritty/sandy). Let it stand for 2 minutes before adding the eggs.10 tablespoon unsalted butter, 1¼ cups granulated sugar, ¾ cup Valrhona cocoa powder (or other Dutch process cocoa powder), ½ teaspoon Kosher or fine sea salt
- Add the eggs, one at a time, whisking vigorously for at least 20 seconds after each addition. Stir in the vanilla, then fold in the flour until just combined (do not overmix).2 large eggs , 1 teaspoon pure vanilla extract, ½ cup all-purpose flour
- Fold in the chopped chocolate (or chips). Pour batter into prepared pan and smooth the top, or tap the pan on the counter.⅓ cup chopped bittersweet chocolate or chocolate chips
- Bake at 325℉ for 25-32 minutes or until a toothpick inserted into the center comes out clean (or with slightly moist crumbs). Allow the brownies to cool completely in the pan before cutting and serving. Release the brownies by lifting the brownies out of the pan using the parchment "handles". Serve warm or at room temperature.
Notes
- Please note the pan size (8x8 inches). Avoid baking them in a 9x9-inch pan (your brownies will be too thin). To double the recipe, use the sliders in the recipe card, and bake in a 9x13 baking pan (adjust baking time as needed).
- Shiny tops are achieved by dissolving the sugar well and beating the eggs into the warm butter and sugar mixture. So be like Michael Jackson, and just "Beat It".
- Don't overmix the batter when adding the flour. Stir until no flour streaks remain.
- Be sure to line your pan with parchment (and leave a bit of overhang so you can easily remove them from the pan).
- To avoid crumbly brownie slices when cutting, allow them to cool completely. Use the sharpest knife you have (not serrated), dip it in hot water, and gently cut into the brownies. Do not saw them- you are not a lumberjack!
Nutrition*
Serving: 1 brownie | Calories: 313kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 156mg | Potassium: 179mg | Fiber: 3g | Sugar: 30g | Vitamin A: 449IU | Vitamin C: 0.03mg | Calcium: 41mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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