Chocolate Chip Brownies

Name: Chocolate Chip Brownies
Total time: 95 min
Yield: 12
Ingredients: 3 oz dark chocolate, 65–70% (chopped); 5 tbsp butter (cubed); ½ cup sugar; 2 tbsp brown sugar; 2 unit eggs (room temperature); 1 tsp vanilla (extract); ⅓ cup flour, all-purpose; 2 tbsp cocoa powder (unsweetened, sifted); ½ tsp salt; ¼ cup chocolate chips

Sweet & Morning · American

A variant of Brownies — The existing chocolate-chip branch, with the chips included in the ingredient quantities.

10 ingredients · 95 minutes · 12 servings

Cook Now

Contains gluten, dairy, egg · sometimes contains soy — check the label

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (chocolate chips, chocolate dark)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 oz	dark chocolate, 65–70% (chopped)
5 tbsp	butter (cubed)
½ cup	sugar
2 tbsp	brown sugar
2 unit	eggs (room temperature)
1 tsp	vanilla (extract)
⅓ cup	flour, all-purpose
2 tbsp	cocoa powder (unsweetened, sifted)
½ tsp	salt
¼ cup	chocolate chips

Optional

Not counted above. The dish works without them.

1 tsp

espresso powder or strong brewed coffee

Steps

cook6 min
bowl over barely simmering water, or 20-second microwave bursts
dark chocolate + butter, stirred until glossy and fully liquid, then pull it off the heat and let it drop to just-warm — if it is hot when the eggs arrive it curdles them and the batter turns grainy
whisk5 min
vigorous, by hand or on medium-high
eggs + sugar + brown sugar + salt, until pale, thick and ribboning off the whisk. This is the whole secret of the crackled paper-thin top: the sugar has to dissolve into the egg and trap air, which bakes into a meringue skin. Skip it and the brownie is dull brown on top
fold2 min
chocolate at body temperature
egg-sugar foam + melted chocolate mixture + vanilla, folded just until uniform and dark, keeping as much of the aeration as you can
fold2 min
stop at the last streak
+ flour + cocoa powder, folded ten or twelve strokes only. Flour in a wet chocolate batter still builds gluten, and an over-stirred brownie bakes tough and cakey rather than fudgy. Fold in walnuts or chips now if using Fold in the listed chocolate chips now; this version uses chips rather than the optional walnuts.
bake25 min
350°F / 175°C, parchment-lined 8x4 loaf pan or small 6-inch square
batter spread to about 2 cm deep, until the top is set and cracked but a toothpick in the center comes out with wet crumbs clinging. A clean toothpick means you have made chocolate cake; the fudgy center is residual underbake, and it firms as it cools
rest50 min
in the pan, on a rack, room temperature
cool completely before cutting — warm brownie is molten butter and unset starch, so the knife smears it into paste. For the cleanest edges, chill 20 minutes and cut with a hot dry blade, wiping between cuts