with Greg Patent, Award Winning Cookbook Author

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.
Course Dessert
Cuisine American
Servings 24 brownies

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.


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