Prep 1 hr
Cook 25 mins
Serve as is or can be iced with a dense icing.
- 1 3⁄4 cups all-purpose flour, plus additional for the pan
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature (plus additional for the pan)
- 9 3⁄4 ounces mexican chocolate, chopped (3 rounds of Ibarra)
- 2 ounces unsweetened chocolate, chopped
- 1 cup packed light brown sugar, plus
- 2 tablespoons packed light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- Position oven rack in the lower third of the oven; preheat to 350°; butter and flour a 9 x 13 inch pan; set aside.
- In a bowl, whisk the flour, baking powder, and salt until combined; set aside.
- Add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly, until half the butter and chocolate is melted.
- Remove the top of the double boiler, then continue stirring, away from the heat until the butter and chocolate are completely melted.
- Transfer mixture to a large mixing bowl and let cool for 10 minutes.
- Beat the brown sugar into the melted chocolate with an electric mixer on medium speed; continue beating until the mixture is smooth and silky, about 4 minutes.
- Beat in the eggs one at a time, allowing each to be thoroughly incorporated before adding the next.
- After beating in the third egg for 1 minute, stir in the vanilla.
- Using a wooden spoon or rubber spatula, stir in the flour mixture just until combined (do not beat).
- Spoon the batter into prepared pan, spreading it gently to corners.
- Bake for 25 minutes, or until a pick comes out with a few moist crumbs attached.
- Set pan on a wire rack to cool for at least 30 minutes.
- Cut brownies into 24 pieces while they are still in the pan.
- Carefully remove them with an offset spatula.
- Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.