Ingredients

The following ingredients have 9 Servings
  • 8 oz dark chocolate (chopped)
  • 8 oz unsweetened chocolate (chopped)
  • 8 Tbsp butter
  • 1/3 C dark brown sugar (lightly packed)
  • 1 1/3 C granulated sugar
  • 4 lrg eggs
  • 1 tsp vanilla
  • 1/2 tsp fleur de sel (lightly crushed)
  • 1/2 tsp baking powder
  • 1 1/2 C all-purpose flour
  • 1 Tbsp unsweetened cocoa powder

Instruction

  • Preheat the oven to 350 degrees.
  • Prepare your 9x13 pan with parchment paper or Bakers Joy.
  • In a double broiler gently melt the butter and chocolates together
  • As soon as the mixture is melted, turn off the heat and allow to cool.
  • Whisk together the flour, baking powder, salt and Cocoa in a bowl.
  • Beat the eggs with the sugar on high speed (I use my whisks), until the mixture is very pale and thick, and falls back into the bowl with a wide ribbon that folds back on itself and slowly dissolves when the beater is lifted from the surface.
  • Add the vanilla and beat to combine.
  • Gently mix in the cooled chocolate mixture into the eggs and sugar
  • Then mix in the flour mixture 1/2 cup at a time.
  • Bake at 350 degrees until the top surface is slightly puffed and uniformly dry, and the batter no longer jiggles when you shake the pan gently - about 25-30 minutes depending on how thick they are. They will sink a bit as they cool.