Fudgy Salted Double Chocolate Chunk Brownies
I have said this before, but I am not really a chocolate gal. My exceptions are brownies, hot fudge, and mint chocolates. Sometimes I’ll get a rolos, or a Score Bar from the gas station, but I never really go out of my way for chocolate. These brownies have everything I need in a brownie. They are fudgy, sweet, chocolate-y, paper-thin crust on top with some saltiness, and then the chunks of white and dark chocolate for that great added texture. Obviously feel free to play around with the recipe! You can add different chocolates/candies/extracts!
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Fudgy Brownie Recipe
Ingredients:
Makes about 12 brownies, depending on how you cut them
1 cup (2 sticks) butter (I prefer salted, you can use unsalted and then add 1 teaspoon salt)
1 1/2 cups granulated sugar
1 cup brown sugar
4 large eggs
4 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 cup semi sweet or sweet chocolate chunks (whatever you prefer)
1 cup white chocolate chunks
Maldon salt for topping
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving some overhang on the sides for easy removal.
In a medium-sized saucepan, melt the butter on low heat. Add the granulated sugar, brown sugar, and cocoa over medium-low heat stirring to combine. Cook until the mixture is shiny. This will create a gorgeous/delicious crackly/crunchy top. Cook until hot but not bubbling. Remove from heat and let stand for about 10-15 minutes.
Transfer the chocolate butter mixture to a large mixing bowl. Add in baking powder, vanilla extract and stir.
Add the eggs one at a time, whisking well after each addition.
Gradually add the flour, mixing until just combined.
Fold in the chocolate chunks and white chocolate chips.
Pour the batter into the prepared baking pan and spread it evenly. Sprinkle Maldon salt on top of brownies and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Be careful not to overbake.
Allow the brownies to cool completely in the pan on a wire rack.
Once cooled, lift the brownies out of the pan using the parchment paper overhang. Cut into squares, and enjoy!
