Dark chocolate brownies

By Jael Rattigan, French Broad Chocolates

Our dark chocolate brownies have a dense, moist crumb and a crispy crust. We’ve used our single origin Nicaragua cacao in this recipe, which lends a classic dark chocolate flavour profile to these sure-to-be-loved treats.

Ingredients:

• 5 oz all-purpose flour (1 cup)
• 4 oz cocoa powder (1 1/3 cup)
• 12 oz unsalted butter (3 sticks)
• 6 oz 68-72% dark chocolate (1 cup chopped)
• 16 oz sugar (2 1/4 cups)
• 2 oz brown sugar (1/4 cup)
• 2 tsp vanilla extract
• 6 large eggs
• 2 tsp kosher salt

Preheat oven to 350°F (180°C).

Line 9x13 aluminum pan with aluminum foil. Grease lightly.

Combine cocoa powder and flour together, then sift.

In 2 qt saucepan on medium heat, brown the butter to a golden tan. Stir with a rubber spatula to avoid burning. Scrape any brown bits on the bottom of the pan.

Add the chocolate to the butter and stir until smooth. Set aside.

In a stand mixer bowl, add sugars, vanilla, eggs and salt.

Mix on medium-high for 7 minutes, using whisk attachment. The mixture should be quite fluffy.

Reduce speed to low and slowly add melted chocolate/butter mixture.

Mix in flour/cocoa mixture on low speed.

Fold with rubber spatula to ensure it's well incorporated.

Pour into a lined pan and spread evenly with a rubber spatula.

Bake for 25-30 minutes or until a toothpick in the edges comes up mostly dry and centre is still a bit gooey. (The centre will be 210°F, or 100°C, if you have a thermometer).

Cool, cut, and enjoy!

Jael Rattigan, French Broad Chocolates