Recipe Notes
- The temperature of the ingredients is important when making this recipe, so make sure the eggs are room temperature (about 70°) before you begin–cold eggs will cause the cocoa powder and butter to seize up.
- The batter should still be just slightly warm when adding the chocolate chips to help them get just a bit melty, so work quickly after heating the butter and sugar.
- Use the best quality dutch-process cocoa you can get, preferably a European style that contains at least 20% fat.
Ingredients
- 4 large (200g) eggs, room temperature
- 1 cup (115g) dutch-process cocoa powder (see note)
- 1 tablespoon (15g) vanilla extract
- 1 teaspoon (6.2g) table salt
- 16 tbs (227g) unsalted butter
- 2 ¼ cups (450g) granulated sugar
- 1 ¼ cups (156g) reclamation gluten-free cookie flour
- 2 cups (340g) semi-sweet chocolate chips
Directions
Step 1
Preheat oven to 350°. Lightly grease a 9 x 13 inch metal pan. You can also line it with a parchment paper sling to make it easier to lift out all of the brownies at once after baking.
Step 2
Into a large bowl, add the room temperature eggs, cocoa powder, vanilla, and salt. Beat with a hand mixer or stand mixer fitted with the paddle attachment on medium speed for about 1 minute, until smooth and well combined - the mixture should be thick and smooth like frosting.
Step 3
Using a medium-sized microwave-safe bowl, melt the butter in the microwave. Add the sugar and beat vigorously with a spoon or spatula to combine. Continue heating in short 20 to 30 second bursts until the mixture is about 120° (hot, but not bubbling), stirring vigorously each time. The mixture will have an even but gritty consistency, like a frozen slushy. If the mixture gets too hot, set it aside for a few minutes until it is below 130°. Alternatively, you can use a medium saucepan to melt the butter and heat the butter/sugar mixture.
Step 4
Add the hot butter/sugar mixture to the egg/cocoa mixture and beat on medium-low speed until smooth and glossy, about 30 seconds to 1 minute. Scrape the sides and bottom of the bowl with a spatula to ensure it’s evenly combined.
Step 5
Add the chocolate chips and flour at the same time, and beat on low speed until smooth with no pockets of flour remaining, about 30 seconds to 1 minute. Scrape the bowl with a spatula to incorporate any remaining flour, then transfer the batter to the prepared pan, smoothing the top so that it is level.
Step 6
Bake for 26 - 29 minutes, or until the internal temperature near the center is about 200° - 208° (depending on your preference for doneness). The edges of the brownies should look firm and set, and the brownies should have a shiny, papery crust on top that does not look wet or raw.
Step 7
Cool the brownies completely in the pan before slicing, ideally at least 1 hour. When hot, the brownies will be soft and delicate, but they will get more chewy and dense as they cool to room temperature and set up. Store at room temperature in an airtight container or tightly wrapped for up to 1 week, or freeze for longer storage.
