Category: Desserts - Other

Sheet Pan Brownies     

Ingredients:
12 oz bittersweet chocolate with 70% cocoa solids, coarsely chopped
1 cup unsalted butter
6 large eggs at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
1 cup all-purpose flour
1/3 cup Dutch cocoa powder, sifted
1/2 cup dark chocolate chips for topping

Preparation:
Preheat oven to 325°F. Line a 17x12-inch baking pan with parchment paper and lightly grease the sides. NOTE: if you use a half sheet pan which is 18x13-inches, then these brownies will be thinner. I suggest to make a 1-inch border along one width and one length of the half sheet pan using foil or parchment to ensure the batter is thick enough.

Combine chocolate and butter in a saucepan over very low heat and stir constantly until melted and smooth, or melt in the microwave at 50% power in short 20-second bursts with frequent stirring. Set aside but keep it warm.

Combine eggs, sugar and salt in a large bowl and whisk vigorously until pale and thick. This will take a minute or two with a hand whisk. You can also use a hand mixer to get the job done faster. Add the warm melted chocolate mixture and mix it in or beat it in until evenly combined and smooth. The mixture will tighten up and look glossy once the chocolate is incorporated well.

Combine flour and cocoa powder in a medium bowl and whisk to blend evenly. Sprinkle it over the surface of the chocolate batter and fold it in until evenly combined. Spread the batter evenly into the prepared pan and sprinkle chocolate chips on top.

Bake for 25-30 minutes until the surface is shiny and cracked and it feels slightly firm in the center. A skewer inserted into the center will come out with a few sticky crumbs attached.

Date added: 2024-09-18
Number of visits: 371