Culinary Kitchen, Student Life

Ultimate Chocolate Brownies


5 oz. Bittersweet chocolate or 5 ounces semisweet chocolate, chopped
2 oz. Unsweetened chocolate, chopped
8 Tbsp. Unsalted butter, cut in to pieces
3 Tbsp. Dutch-processed cocoa powder
1 ¼ C Sugar
3 ea. Eggs, large is best but medium will do
2 tsp. Vanilla extract
½ tsp. Salt
1 C All-purpose flour


1. Adjust oven rack to middle position and heat oven to 350°F Line 8-inch square pan with foil. See note. Coat lightly with vegetable oil spray. Melt the chocolates, butter, and cocoa in the microwave, stirring often 1 to 3 minutes. Let the mixture cool slightly.
2. Whisk the sugar, eggs, vanilla and salt together in a large bowl until combined about 15 seconds. Whisk in the melted chocolate mixture until smooth. Stir in the flour until no streaks remain.
3. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 35 to 40 minutes.
4. Let cool completely on a wire rack to room temperature, about 2 hours, before removing the brownies from the pan using the foil and cutting into squares.

A note from Chef Don: Line the pan with foil. It’ll take two pieces that cover the bottom and two opposite sides of the pan. I like to place one piece of foil that just fits into the pan going across the two sides (opposites) and bottom of the pan. Then place another piece of foil going in a 900 direction from the sides that aren’t covered and across the bottom. This way the sides and bottom of the pan is covered completely. (Crisscross) Spray the foil lightly with pan spray or brush with melted butter and put the batter into this. When you are done baking and the brownies have cooled it will come out of the pan a lot easier and then the foil is peeled away. No more sticking to the bottom of the pan!