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Preheat the oven to 350°F(177C°). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
Put the flour and salt if using in a small bowl and mix.Set aside.
Melt the butter in a small pan over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. The butter shouldn’t be hot but warm. Add the roughly chopped chocolate (with small pieces-170 grams-6 ounce) into the butter and stir with a spatula. It may take 20-30 seconds until all the chocolate melts. Set aside.
Place the sugar and eggs into a large bowl and stir until it is just combined for almost a minute. Don’t over mix so the brownies will be fudgy instead of cakey. Mix in the vanilla.
Pour the butter-chocolate mixture into the sugar mixture and mix until combined, do not overmix.
Add the flour and gently stir with a spatula until just totally combined.
Fold in the large chocolate chunks into the mixture.
Place the batter into the dish and bake for 35 minutes or until the toothpick has wet crumbs when inserted. When there are some crinkles on top, and the top of the brownies set, it is a sign that it is almost done. The middle of the brownie may look puffy after baked but it will come back to normal as it cools. Check your oven after 30 minutes as baking time may change from oven to oven.
Let it cool in the pan at least 1 hour but preferably longer to cut neat slices. Cut into 12-16 slices.