Brownies

Name: Brownies
Ingredients: 170 g unsalted butter; 140 g chocolate baking bar; 400 g granulated sugar; 3 large eggs; 1 egg yolk; 10 g vanilla extract; 42 g cocoa powder; 3 g espresso powder; 120 g all-purpose flour; 6 g salt; 2 g baking powder; 255 g semi-sweet chocolate chips

Serves 1

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Brownies

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Serves 1

Directions

1Cook butter to brown it, releasing excess water and concentrating fat.
2Melt 140 grams of chocolate baking bar into the brown butter on low heat.
3Add 42 grams of cocoa powder and 3 grams of espresso powder to the chocolate mixture and whisk together on low heat for a double bloom.
4After cooling for 5 minutes, pour the mixture into a large bowl.
5Coat 255 grams of chocolate chips with a small amount of flour and 1 gram of sea salt. Reserve some for the top.
6Add 400 grams of granulated sugar to the chocolate mixture and mix vigorously for 1 minute.
7Add 3 eggs, one egg yolk, and 10 grams of vanilla extract.
8Mix hard until the batter is pale, thick, and forms a ribbon.
9Fold in 20 grams of all-purpose flour, 6 grams of salt, and 2 grams of baking powder until just combined; do not overmix.
10Fold in the coated chocolate chips, saving a little for the top.
11Rest the batter for 20-30 minutes to allow starch granules to hydrate.
12Pour the batter into a parchment-lined baking pan.
13Pour the reserved chocolate chips on top.
14Bake at 350°F (175°C) for 20 to 26 minutes, pulling when the center looks underdone.

Ingredients

170 g unsalted butter
140 g chocolate baking bar
400 g granulated sugar
3 large eggs
1 egg yolk
10 g vanilla extract
42 g cocoa powder
3 g espresso powder
120 g all-purpose flour
6 g salt
2 g baking powder
255 g semi-sweet chocolate chips

Equipment

baking panlarge bowl

Tips

Browning butter concentrates the fat and adds a nutty caramel note.
Melting real chocolate adds cocoa butter for a silkier, fudgier brownie.
Heating cocoa and espresso powder on low heat amplifies their flavors.
Coating chocolate chips with flour and salt helps suspend them in the batter.
Resting the batter allows starch granules to hydrate, resulting in a more uniform crumb structure and increased chewiness.
Do not overmix the brownie batter.

Brownies

Serves 1

facebook.com

Brownies

facebook.com

Serves 1

Directions

1Cook butter to brown it, releasing excess water and concentrating fat.
2Melt 140 grams of chocolate baking bar into the brown butter on low heat.
3Add 42 grams of cocoa powder and 3 grams of espresso powder to the chocolate mixture and whisk together on low heat for a double bloom.
4After cooling for 5 minutes, pour the mixture into a large bowl.
5Coat 255 grams of chocolate chips with a small amount of flour and 1 gram of sea salt. Reserve some for the top.
6Add 400 grams of granulated sugar to the chocolate mixture and mix vigorously for 1 minute.
7Add 3 eggs, one egg yolk, and 10 grams of vanilla extract.
8Mix hard until the batter is pale, thick, and forms a ribbon.
9Fold in 20 grams of all-purpose flour, 6 grams of salt, and 2 grams of baking powder until just combined; do not overmix.
10Fold in the coated chocolate chips, saving a little for the top.
11Rest the batter for 20-30 minutes to allow starch granules to hydrate.
12Pour the batter into a parchment-lined baking pan.
13Pour the reserved chocolate chips on top.
14Bake at 350°F (175°C) for 20 to 26 minutes, pulling when the center looks underdone.

Ingredients

170 g unsalted butter
140 g chocolate baking bar
400 g granulated sugar
3 large eggs
1 egg yolk
10 g vanilla extract
42 g cocoa powder
3 g espresso powder
120 g all-purpose flour
6 g salt
2 g baking powder
255 g semi-sweet chocolate chips

Equipment

baking panlarge bowl

Tips

Browning butter concentrates the fat and adds a nutty caramel note.
Melting real chocolate adds cocoa butter for a silkier, fudgier brownie.
Heating cocoa and espresso powder on low heat amplifies their flavors.
Coating chocolate chips with flour and salt helps suspend them in the batter.
Resting the batter allows starch granules to hydrate, resulting in a more uniform crumb structure and increased chewiness.
Do not overmix the brownie batter.