Ingredients

The following ingredients have 16 Servings
  • 10 tablespoons unsalted butter, cut into small pieces
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 ounces bittersweet chocolate (70% cacao), finely chopped
  • 2/3 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2/3 cup chopped walnuts (optional)

Instruction

  • Line a baking pan with parchment. Arrange a rack in the middle of the oven and heat to 350°F. Line a metal 8x8-inch baking pan with parchment paper so that it hangs over two sides of the pan. Lightly coat the pan and parchment with cooking spray or butter.
  • Melt the butter and chocolates in a saucepan. Place the butter, unsweetened chocolate, and bittersweet chocolate in a 2-quart saucepan over low heat, stirring frequently, until melted and smooth. Remove from the heat.
  • Whisk in the sugar. Add the granulated sugar and brown sugar and whisk to combine. The mixture will be grainy.
  • Whisk in the eggs. Whisk in the eggs and egg yolk, one at a time, and then the vanilla. Whisk vigorously for about 1 minute.
  • Stir in the dry ingredients. Stir in the flour, salt, and baking powder, then fold in the walnuts, if using.
  • Spread the batter in the pan. Transfer the batter to the prepared baking pan and spread into an even layer.
  • Bake the brownies. Bake until a tester comes out with just a few crumbs, 25 to 35 minutes. The edges should look firm and well-baked, and the center should be moist but not gooey.
  • Chill the brownies. Immediately place the brownies in the refrigerator and chill for at least 1 hour before slicing. Brownies will be at their chewiest when completely cool. Grasping the parchment paper hanging over the edges, pull the brownie slab out of the pan and place on a cutting board. Cut into 16 pieces.