These Salted Double Chocolate Brownies are what chocolate dreams are made of. We use both cocoa powder and high-quality baking chocolate to achieve a sinfully chocolatey brownies you'll come back to time and tiime again.
2ozsemi-sweet chocolate bar, finely chopped see photo
3/4tspmaldon salt, plus more for garnish
Instructions
Preheat oven to 325 degrees. Grease an 8x8 baking dish with butter. Line with parchment. Butter the parchment.
Add sugar to a large bowl or stand mixer.
Add butter to a medium skillet. Turn the heat on medium-high. When the butter is fully melted and starts to brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells very nutty. You may have to pull the skillet off the burner at times, too keep the butter from burning. DO NOT LET IT BURN.
Pour the brown butter over the sugar. Using a hand mixer or paddle attachement of stand mixture, beat the sugar and butter together until combined well, about 1 minute. Add the vanilla. Beat another 25 seconds until combined.
Add the eggs to the sugar mixture. Mix on high for exactly two minutes until the mixture is well combined and fluffy.
Add the flour, cocoa powder, and chopped chocolate. Use a spatula to gently fold the dry ingredients into the wet ingredients. Add the salt. Fold a few more time to combine.
Pour the mixture into the prepared baking pan. Bake for 28-30 minutes or until the top is shiny. Baking the brownies correctly is imperative for a gooey brownie. If you overbake, they will be dry. Any longer than 32 minutes in the oven is too long. If you stick a toothpick in the brownies, it should come out gooey but not wet. If it comes out dry, you've cooked them too long.
Let the brownies rest for AT LEAST one hour before cutting. They need to be completely cooled before you cut into them.