The Bread Man made these a few years ago when we decided to host a Brownie Battle and invite about 20 of our friends to all bring brownies to taste test and enter into the competition for the Golden Whisk. Yes, there was a golden whisk trophy. We are serious about our food battles. Matt baked these brownies and topped his with dark chocolate toffee bars, which is his favorite combination. They tied up with another contender for Best Traditional Brownie out of about 20 pans of brownies! When I went to make them last week, I bought Ghiradelli bars – the individually wrapped ones. And I bought sea salt caramel (as seen pictured) and sea salt soiree with almonds to place on top of the batter. Check it out, sinking down into the glossy batter…
This recipe is super simple and I nearly have it memorized. We’ve adapted it from a stunning UK recipe and put it in slightly easier steps and terms for everyone. I hope you make these soon. If for nothing else than to cry with happiness. It’ll happen. And be creative with the type of chocolate bars you put on top! There’s so many to choose from! I thought if I were in the mood, a dark chocolate mint bar on top would be good. Or dark chocolate and strawberry! The fun thing about going with the individually wrapped bars is that it’s instant perfect portioning for cutting! Have fun and let me know how you like them!
The Ultimate Dark Chocolate Brownies
makes about 16 depending on how to slice it 😉
8 oz unsalted butter
8 oz dark chocolate chips (I use Ghiradelli 60%)
10 oz superfine sugar (I used Baker’s Sugar)
2 tsp vanilla extract
pinch of salt
5 oz cake flour
Your favorite chocolate bars for topping (I used these two kinds)
Preheat your oven to 400F.
In a double boiler (or a medium saucepan over low heat filled a couple inches up with water with a big heatproof glass bowl setting on top) melt the butter and chocolate together and stir with a rubber spatula until completely incorporated. Gently stream in the sugar and whisk constantly until fully incorporated and smooth. Whisk in the vanilla. In a separate bowl, crack your eggs and lightly whip them up with a pinch of salt. Take the bowl off the double boiler (if you haven’t already) and whisk in the eggs until smooth and then add the flour in two batches, stirring well to smooth out as many lumps as possible.
Line a 9×13″ pan with foil and spray with cooking spray. Pour the brownie batter in the pan and smooth out the surface. Dot the entire surface with chocolate bars and bake for 20 minutes. It’s not going to look done, but take that sucker OUT and let it cool COMPLETELY before cutting. Restrain yourself. Plan ahead. Gently lift the foil out of the pan and place the sheet of brownies on a cutting board and cut into squares. Enjoy your life more than you ever have before. You’re welcome.