Cooking spray
| |
Flour, all-purpose
|
1 cup
|
Cocoa powder, Dutch-process
|
¼ cup
|
Salt, fine sea
|
¾ teaspoon
|
Chocolate wafers, 66% cacao
|
1 cup +
1/3 cup |
Sugar, granulated
|
1 cup
|
Butter, unsalted, melted
|
¾ cup
|
Sugar, dark brown
|
½ cup packed
|
Eggs
|
3 large
|
Vanilla extract
|
1 teaspoon
|
- Preheat oven to 350°F; line a 13-by-9-inch metal baking pan with parchment paper, leaving 2 inches of overhang on all sides.
- Lightly coat the parchment paper with cooking spray.
- Sift together flour, cocoa powder, and salt in a small bowl; set aside.
- Melt 1-cup chocolate wafers over a double boiler or in the microwave, stirring often, until smooth.
- Combine the granulated sugar, melted butter, brown sugar, eggs, and vanilla in the bowl of a stand mixer.
- Beat on medium-high speed until frothy and light caramel in color, about 1 minute.
- With the mixer running on low speed, slowly pour the melted chocolate into the egg mixture.
- Fold in the flour mixture until incorporated.
- Transfer the batter to the prepared pan, and smooth the top.
- Roughly chop the remaining 1/3-cup chocolate wafers, and sprinkle over the top of the batter.
- Bake until a wooden pick inserted in the center comes out clean, about 18 to 20 minutes.
- Cool the brownies in the pan on a wire rack at least 2 hours.
- Using the parchment paper as handles, lift the brownies from the pan.
- Cut into 20 rectangles.
