Fat + Flour Dark Chocolate Brownies

 

My husband sent me this brownie recipe from Fat + Flour, a pastry shop in LA, posted in WSJ that uses bread flour which interestingly uses bread flour instead of all purpose flour. I used semi-sweet chocolate chips in place of the 72% chocolate and 72% chocolate in place of the unsweetened baking chocolate. I baked these for 10 min, flipped and baked for another 12 min.  

 Fat + Flour Dark Chocolate Brownies (~Adapted from ‘Fat + Flour’ by Nicole Rucker, posted in WSJ)

 Total Time: 50 minutesmakes: 1 (9-by-13-inch) pan

Ingredients

• 8 ounces (226 grams) unsalted butter, plus more for greasing pan
• 1⅓ cups (226 grams) roughly chopped 72% chocolate (used semi-sweet chocolate chips)
• 3 tablespoons (42 grams) roughly chopped unsweetened baking chocolate (used 72% chocolate)
• ⅔ cup packed (142 grams) dark brown sugar
• 1½ cups (300 grams) granulated sugar
• 1½ teaspoons (4½ grams) kosher salt
• 4 large eggs
• 1 large egg yolk
• 2 teaspoons (10 grams) vanilla extract
• 1⅔ cups (208 grams) unbleached bread flour
• ½ cup (42 grams) natural cocoa powder
• 1¼ cups (250 grams) milk-chocolate chips

Directions

• Preheat oven to 375 degrees. Lightly grease a (9-by-13-by-1-inch) quarter sheet pan, and line bottom and sides with parchment paper. In a small saucepan over medium heat, melt butter. Stir every few minutes and watch to prevent browning. Meanwhile, place 72% and baking chocolate in a heatproof bowl. Pour melted butter over chocolate, and stir gently until chocolate melts into butter.
• In a large mixing bowl, combine dark brown sugar, granulated sugar, salt, eggs, egg yolk and vanilla. Use a hand mixer to whisk vigorously until mixture is pale in color and very creamy, 1 minute. (Be sure to beat eggs and sugar well. This is how you get a shiny, flaky top on your brownie.) Add melted chocolate-butter mixture to egg mixture, and whisk until everything is combined. Add flour and cocoa powder, using a spatula to mix just until no dry bits of flour remain.
• Transfer batter to prepared pan, and smooth surface. Gently rap pan on counter to burst air pockets in batter. Sprinkle milk-chocolate chips onto surface and gently press them in just a little bit. (Some will sink during baking, and that’s OK.)
• Bake for 10 minutes on center rack of oven, rotate pan, and continue baking until a cake tester or toothpick inserted in center comes out with very moist crumbs still clinging to it, about 15 minutes more. (baked 10 min, flipped and baked another 12 min) The edges will set and wrinkle a little, and the center will still appear unset. If you have beaten the egg mixture enough, the brownies will have a wonderful shiny surface.
• Remove brownies from oven, and let cool in pan. Eat them immediately upon cooling, or, if you enjoy a chewier brownie, transfer pan to freezer and chill for ½ hour. Cutting the brownies while they are very cold will produce a densely packed, chewy texture and clean cuts. Store in an airtight container at room temperature for 1 week or in the fridge for 2 weeks.