These brownies were one of the first recipes we made for sale at Bi-Rite Market, and they have continued to be a mainstay in our lineup over the years. We started with a borrowed recipe but we tweaked it by upping the amount of unsweetened chocolate for a more intense flavor. The resulting recipe, we think, has it all: the brownies are rich and dark, and you can make them in no time. We use these as the base for our brownie sundae, which is topped with vanilla ice cream, chocolate and caramel sauces, whipped cream, and spiced pecans. It’s over the top in the best way possible!
AT A GLANCE:
MAKES: nine 3-inch-square brownies
COOLING TIME: About 1 hour
SHELF LIFE: 1 week
INGREDIENTS:
- 1 cup (4½ ounces) unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup (4 ounces) unsalted butter, cut into 1-inch pieces, plus more for the pan
- 4 ounces unsweetened chocolate, coarsely chopped (1 cup)
- 2 ounces bittersweet chocolate (preferably about 52% cacao), coarsely chopped (½ cup)
- 1¾ cups sugar
- 4 large eggs
INSTRUCTIONS:
- Position a rack in the center of the oven and preheat the oven to 350°F. Butter a 9-inch square baking pan and line the bottom with parchment paper. In a small bowl, whisk together the flour, baking powder, and salt and set aside.
- Put 1 inch of water in the bottom of a double boiler or medium saucepan and bring to a simmer over medium-high heat. If you are using a gas stove, make sure the flames are not coming up around the pan, which can cause the chocolate to scorch. In the top of the double boiler or in a medium heatproof bowl, combine the butter and both chocolates. Put the pan or bowl over but not touching the simmering water. Whisk frequently until the
chocolates are melted and completely smooth, about 4 minutes. Remove from the heat. If using a double boiler, transfer the chocolate to a medium bowl. - Add the sugar to the chocolate and stir until blended. Then add the eggs one at a time, completely blending in each one before adding the next. Add the flour mixture all at once and mix just until blended. (If you prefer, you can mix this batter in a stand mixer with the paddle attachment.) Transfer to the prepared pan and spread to an even thickness.
- Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs clinging to it, 25 to 30 minutes. Let cool completely in the pan before cutting into squares. Store the brownies in an airtight container at room temperature.
TIP:
- There’s a trick to cutting brownies so that they are perfect squares with clean edges. First, run a knife around the edge of the pan and invert the pan onto a cutting board. (If the brownies don’t release on their own, give the pan a good whack onto the board.) Lift off the pan, peel off the parchment, and carefully turn the slab right side up (for more stability, put another cutting board on top of the brownies and hold both boards together as you flip them over). Use a ruler and a knife to measure and lightly mark each point where you plan to cut. Then lay the ruler across the top of the slab to connect two of the opposing points. Repeat with each set of opposing guide marks to make sure they are evenly spaced. When you’re ready to make the first cut, hold the ruler in place, line your knife up against the ruler, and cut straight down (if you make a sawing motion, the crumbs will stick and make ragged edges). Clean off the knife with a damp kitchen towel or rinse it under warm water, dry it off, and make your next cut.
MAKE IT YOUR OWN
- Add ½ cup chopped toasted walnuts, pecans, or almonds to the batter.
