These are so crazy-good that it’s hard to put into words.
There’s a place near our condo called Legacy Chocolates, and they sell good coffee (so I’ve heard, as I’m not a coffee drinker) and absolutely outstanding bars, cakes and and truffles. I had one of their brownies a ways back, and I vowed to replicate them. The thing is, someone else unknowingly already did: this person.
I’m sure there are several recipes for something similar, but this one seemed most inline with my dessert goals.
The thing to remember is to use high-quality chocolate. Crap chocolate = mediocre brownies. In this case, I splurged and bought Legacy Chocolate chocolate and cocoa. It was comparatively expensive, but well worth knowing I could make bars that rivaled theirs. Obviously, two of their secrets are 1) they’re professionals, and 2) they use really really good chocolate.
Try these. You’ll love them.
What you’ll need:
- 0.75 cups (175g) unsalted butter
- 4 oz (113g) semi-sweet chocolate, either in chip form or a coarsely chopped bar
- 2 cups (400g) granulated sugar (you can also use 1.5 cups white and 0.5 cups light-brown for a richer caramel-like flavor. I made mine this way.
- 3 large eggs, room temperature
- 2t vanilla extract
- 1 cup (85g) unsweetened cocoa powder (natural or dutch-process)
- 1 cup (125g) all-purpose flour—maybe err on weighing instead of measuring
- 1t salt
- optional: 1.25cups (225g) semi-sweet chocolate chips—I used them
What to do:
Heat your oven to 350°F and grease a 9×13-inch pan or line it with parchment paper, leaving overhang on the sides to lift the finished brownies out. Set aside.
In a microwave-safe bowl, combine the butter and 2 ounces of the chopped or chipped chocolate. Melt in 20-second increments, stirring after each increment until melted and smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. At this point, the batter will be light brown and dull looking.
Now, add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate and the chocolate chips, if using. Fold it all together with a spoon or rubber spatula, making sure every ingredient is evenly distributed. The batter will be very thick at this point. Spread evenly into prepared pan, using an offset spatula to even it out.
Bake for 30 minutes, then test the brownies with a toothpick. To do this, insert the toothpick into the center, and if it comes out with batter stuck to it, cook for one more minute. Check again, cooking in one-minute increments until the toothpick comes out clean.
Remove from the oven and place on a wire rack to cool completely in the pan. After they’re cooled, cut ‘em and eat ‘em!
They can stay at room temperature for one week, covered, though they shouldn’t last that long.
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