Equipment Needed
- 9×13 inch baking pan
- Medium saucepan
- Large mixing bowl
- Whisk and spatula
- Measuring cups and spoons
- Parchment paper
Step-by-Step Instructions
I always start by melting the butter and chocolate together, and this is where patience pays off. I place the chopped chocolate and butter in my saucepan over the lowest possible heat. I’ve learned the hard way that rushing this with high heat can scorch the chocolate, leaving you with a grainy mess. I stir almost constantly until it’s just a smooth, velvety pool. The smell at this stage is absolutely divine—rich, deep, and promising. I then immediately take it off the heat and let it cool for about five minutes. Pouring scorching hot chocolate into your eggs and sugar will cook them, and we don’t want scrambled eggs in our brownies!
While the chocolate mixture is cooling slightly, I whisk together the sugar, eggs, and vanilla in my large bowl. I whisk for a good minute or two until the mixture becomes pale, thick, and falls from the whisk in a ribbon. This step incorporates air and is the secret to that beautiful, crackly crust on top. Don’t skip the vigorous whisking! Then, I slowly drizzle in the warm (not hot) chocolate mixture while whisking constantly. The transformation is beautiful, turning into a glossy, thick, dark batter that looks like liquid satin.(See the next page below to continue…)