This is THE BROWNIE. That's it. I'm sure that every blogger says that about their own brownie, but this is the one tried and true recipe my family loves. My family don't care for sugar but love this brownie. It's loaded with chocolate, reduced in sugar and fat, infused with whiskey, under-baked, gooey and moist... just GOOD.
4ounces(1 1/2 cup )unsweetened dark chocolatechopped
1/2CSemisweet chocolate chips
1 1/2sticksunsalted butter, cut into pieces 6 ounces (170g)
1/3cupsgranulated sugar
1/3cupsbrown sugar
3large eggs
2TablespoonWhiskey/Brandy/Rum
The Dry
3/4cupAll-purpose flour
3TablespoonCocoa Powder
1TablespoonCorn Starch
1/4teaspoonFine sea salt
1/2CPecans or other nutsOptional
Instructions
Preheat the oven to 350°F (180c) Butter an 8x8-inch baking pan
In a double boiler, melt butter, chocolate chips, unsweetened chocolate together.
In a large bowl, use a hand mixer (or a electric mixer) to beat the eggs and sugar on medium-high speed until light and thick, about 5 minutes by hand, 3 mins be electric mixer. Beat in the Whisky or alcohol of your choice.
Stir in the cooled chocolate mixture with a rubber spatula.
Add the cocoa powder, cornstarch, flour and salt, folding gently until combined.
Pour the batter into the prepared baking pan.
Sprinkle nuts and extra chocolate chips on top for garnish.
Bake until a tester comes out with moist crumbs still attached, 20-30 minutes Do not overbake. Let cool to room temperature. (or if you're me, enjoy right away! You might need a big spoon.)
Notes
Here are a few tips if you're making it a toaster oven or only have chocolate chips on hand.Toaster Oven: 25mins covered with tin foil, 2~3 mins uncovered
Chocolate chip version
1 1/4 sticks unsalted butter, cut into pieces 4 ounces