Brownies are the ultimate feel good food. When TheFeedFeed asked me to share a recipe with them, I knew I needed to go big on chocolate, like really big. I made these live with Jake Cohen on Instagram for 4/20/20 ;) which seemed fitting! When I can figure out how to link the video, I’ll add it here ¯\_(ツ)_/¯

This recipe makes one large 13”x9” pan of deeply chocolatey brownies. They freeze beautifully, so don’t be intimidated by the amount. Go ahead and make, bake, cut into small pieces and enjoy them for a month to come, assuming you’re able to show restraint! If you’re like us, cut into 12 large brownies and go to town! High in antioxidants and flavonoids, remember, dark chocolate is a super food and mood elevator! These are truly decadent, but a treat every now and then should be worth it!

Notes:

*Use the best quality butter (high fat content) and chocolate you’re able to. I understand we’re all limited right now to what we have access to, so substitute as you need. Results may vary slightly, but you’ll still end up with a delicious chocolatey pan.

*I chose to add the rye flour as I love how the flavor pairs with the chocolate and the rice flour adds that subtle chewy consistency. If you don’t have either in your pantry right now, you may go with 1 1/2 cups ap flour.

*You may use vanilla paste. I chose extract as the delightful flecks in the paste will not be visible in brownies.

*I always use a larger bowl than I think I need- easy stirring and less mess.

*Baking time will vary depending upon your oven and your altitude. If the center is too soft after 30 minutes, add additional time in 3-5 minute increments. Remember, while they cool, they will continue to cook and set. I don’t recommend cutting into them while warm as they will be very fragile.

*I like baking these in the evening so they may cool and set overnight.

*Any crumbs, or very soft spots are amazing stirred into vanilla ice cream.

RECIPE
INGREDIENTS-

2 ½ sticks unsalted butter (285 grams), cut into pieces

16 oz (455 grams) good quality dark chocolate chopped into chunks (I like chocolate 62% or greater)

4 oz (100 grams) bitter sweet baking chocolate, roughly chopped

4 xl eggs plus one yolk

1 Tbs vanilla (I always add an additional splash)

1 Tbs espresso powder (or instant coffee), optional

1 3/4 cups (350 grams) sugar, preferably organic cane sugar

¼ cup (25 Grams) cocoa powder

1 tsp kosher salt

½ cup (65 grams) plus 2 Tbs all-purpose flour

¼ cup (35 grams) rye flour

2 Tbs (25 grams) sweet rice flour

1 scant cup milk chocolate chips

Flaky sea salt for finishing

METHOD-

1-Preheat oven to 350F.

2-Butter a 13”x9” pan and press in parchment sling, then flip parchment over to reveal buttery side. Very lightly dust with flour.

3- Using a double boiler method with a large heat proof bowl, melt chocolate and butter, stir to combine. Try not to overheat the mixture. As it begins to melt, begin stirring and remove from heat when you still see some unmelted pieces and keep stirring until you have a creamy dreamy mixture. Allow to come to close to room temperature.

4- In a separate large bowl, gently whisk eggs and yolk, vanilla, espresso powder, and sugar until well combined. Add cocoa powder and mix until fully incorporated. Warning- the cocoa powder is messy. Once fully combined, stir in melted chocolate.

5- Using a fork, combine flours and salt.

6- Using silicone spatula or wooden spoon, gently fold flour into chocolate mixture just until no flour is visible. Fold in milk chocolate chips.

7- Gently spread batter into prepared pan and bake for approximately 30 minutes (check at 25 mins). Be careful not to over-bake. A toothpick inserted should come out with some crumbs attached and a bit moist. Allow to cool completely (when they are close to room temperature, you may refrigerate them as well) and enjoy!