Recipes @ Baking the Ultimate Chocolate Chip Brownies

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Saturday, January 14, 2012

Baking the Ultimate Chocolate Chip Brownies

While their popularity may be universal, there is much debate among chocolate lovers about baking the perfect brownie. Some prefer their brownie to be rich, dense and almost fudgelike, while others relish light, cakelike brownies. Finally, there are brownie purists who feel that a good brownie needs no final adornments, while some bakers prefer nuts or frosting on their brownies.

Today, we share our favorite brownie recipe, which leaves out the nuts and frosting and features a generous amount of chocolate chips. When baking these brownies, be careful not to overcook them. They should be moist, but not dry. Using the best-quality chocolate you can find (we've used Valrhona chocolate in our recipe) will only accentuate the rich flavor of the brownies.


The Ultimate Chocolate Chip Brownies

Makes 16

  • 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
  • 1 cup all-purpose flour
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 4 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 6 ounces (1 cup) semisweet chocolate chips
  1. Preheat oven to 325 degrees F., with a rack in the center of the oven. Butter a 9-inch square baking pan and line the bottom with parchment paper. Coat the parchment paper with butter and lightly flour parchment paper. Set baking pan aside.
  2. In a large heatproof bowl, combine the butter and unsweetened chocolate and place the bowl over a saucepan of simmering water, stirring occasionally, until the butter and chocolate are completely melted. Remove from heat and let cool slightly.
  3. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, vanilla extract and sugar; beat on high speed for 8 to 10 minutes. Reduce mixer speed to low; add melted chocolate mixture, beating to combine. Add flour and salt gradually, beating just until the dry ingredients are combined (do not overmix). Fold in the semisweet chocolate chips by hand.
  4. Pour batter into prepared baking pan. Bake brownies until edges just begin to pull away from the side of the pan, but the center is still moist, about 30 to 35 minutes. Transfer to a wire rack to cool completely. Remove cooled brownies from pan. Using a damp, warm knife, cut into 16 squares, wiping knife blade after each cut. Peel off parchment paper and serve. Store brownies in an airtight container for up to 1 week.

Valrhona Caraque semisweet chocolate

Valrhona Extra Bitter unsweetened chocolate

New York Cake & Baking Distributor
56 West 22nd Street
New York, NY 10010
212-675-2253 or 800-942-2539

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