Serves
16 (2 inch) brownies
Ingredients
4 ounces (1 stick) unsalted butter
4 ounces bittersweet chocolate, finely chopped
2 ounces semi-sweet chocolate, finely chopped
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla bean paste
1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1/2 cup milk chocolate, coarsely chopped
1/4 cup walnuts, toasted and coarsely chopped
Procedure
Gooey fudgy brownies begin with melting butter and chocolate together, cake brownies begin with butter and sugar creamed together, with the chocolate added later. We are team gooey here, but if you’re in the cake camp you can adapt the recipe using this formula.
Preheat the oven to 350°F, with oven rack placed in the center. Grease an 8-inch metal baking dish.
1. To a medium saucepan set over low heat add butter, bittersweet chocolate and semi-sweet chocolate. Heat and stir until melted. Remove the saucepan from the heat and cool slightly.
2. To a large mixing bowl, add sugar, eggs and vanilla; whisk until the mixture is pale and fluffy, about 2 minutes.
3. Pour the melted chocolate into the egg mixture using a whisk to thoroughly combine. Use a silicone spatula to mix the flour and salt into the batter. Fold in the chocolate chunks and optional walnuts.
4. Pour the mixture into the prepared pan, transfer to the oven and bake until the brownies are just set and the center is slightly gooey, about 25 to 30 minutes. Allow brownies to cool for about 10 minutes. Cut into squares and serve.
