The recipe is the BraveTart recipe on Serious Eats. The only changes I made were to omit the instant coffee and to add an extra egg as the eggs I had to hand were relatively small.
Brave Tart Brownies
Ingredients
- 340g Unsalted butter
- 170g Dark chocolate chips
- 450g Caster sugar
- 55g Soft brown sugar
- 4g Salt
- 7 Eggs
- 1tbsp Vanilla extract
- 125g Plain flour
- 115g Cocoa powder
- Melt the butter in a saucepan over a low heat. Once melted, brown the butter by simmering over a medium heat, stirring continuously, until the hissing stops.*
- Remove from the heat and stir in the chocolate.
- Mix the sugar (both types), salt, eggs and vanilla in a stand mixer on a medium-high setting for ~8 minutes until very thick and fluffy.
- Turn the stand mixer down to low and pour in the chocolate/butter mixture.
- Sift the flour and cocoa powder together. Add to the mixer in one go, then finish the mixing by hand with a spatula.
- Pour the batter into foil-lined pans and bake at 180C for ~30 mins until barely firm.
- Allow to cool in the tin before cutting and removing.
*The butter foamed up and tried to escape the pan much like pasta water does - this was when I decided that the butter was browned enough!
Check out this action shot! This is the finished batter (and it smells amazing!).