Just the Recipe: of July Chocolate Chunk Brownies
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Fourth of July Chocolate Chunk Brownies
These crowd-pleasing brownies are chocolaty, fudgy, and packed with chocolate chunks. If you can’t find chunk chocolate, use morsels instead. I don’t add nuts to these brownies because I want nothing to distract from the chocolate flavor and texture. The tops of the brownies have a thin sugary crust which add another dimension to their texture.
Ingredients
- 1 cup unbleached all-purpose flour, spooned into the cup and leveled 4 ½ ounces
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 8 ounces unsalted butter 2 sticks
- 5 ounces unsweetened chocolate, chopped
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 12 ounces semisweet or bittersweet chocolate chunks
Instructions
Baking Setup
- Adjust an oven rack to the center position and preheat the oven to 350 degrees.
- Butter a 13 x 9 x 2-inch baking pan or coat with vegetable cooking spray.
Brownie Dough
- In a medium bowl, whisk together the flour, baking powder and salt.
- Put the butter into a medium heavy-bottomed saucepan over medium-low heat.
- When the butter is partially melted, add the chocolate.
- Stir occasionally until the chocolate is melted and the liquid is smooth.
- Remove the pan from the heat and whisk in the sugar. The batter will look granular.
- Add the eggs one at a time, whisking well after each.
- Whisk in the vanilla. The batter will be smooth and shiny.
- Add the dry ingredients and stir them in with a large rubber spatula. When not quite incorporated, add the chocolate chunks and stir only until the dry ingredients and chocolate are thoroughly mixed in.
- Spread the batter in the prepared pan and place the pan in the oven.
- Bake 25 minutes.
- A toothpick inserted about 2 inches into the edge of the brownie “cake” should come out clean, but a toothpick thrust into the center of the brownie should come out with moist chocolate sticking to it. Bake another 5 minutes or so if necessary, but do not overbake. Note the sugary crust.
- Cool completely on a wire rack.
- Cool completely on a wire rack.
- Cover tightly with foil and let stand overnight.
- To serve, cut into squares with a sharp knife.