| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 16 servings |
Ingredients
- 1 stick (8 tablespoons) unsalted butter, at room temperature, plus 1 1/2 teaspoons for buttering the baking dish
- 6 ounces unsweetened chocolate, chopped
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 2 large eggs, plus 1 large egg yolk, at room temperature
- 1/2 cup all-purpose flour
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
- Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
- Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 222 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 50 mg |
| Sodium | 29 mg |
Reviews
This is a no from me. The brownies were very thick and dense, not cakey and gooey with that lovely crunch on top. They also were very chocolatey without actually being sweet. It completely dries the moisture out of your mouth. I prefer the texture and flavor of G’s brownie walnut pie. I skip the biscotti crust as I think it’s overkill, but the brownie part is divine.
I looked at the reviews of this recipe and thought that it might not be good, I am new to baking so I expected them to not go so great. They were some of the best brownies that I have had the only thing that I wish I did better is cook it for longer they came out a little gooey
Very good, I loved this recipe!!!!!!!!!!!!!!!!!! I hope you all think so to!
Too bitter for me!
Recipe should be taken off this site and put in the trash bin. Not worthy to be called brownies. Not worthy of the author. Not worthy of the the this site. Waste of ingredients. Now if you crave dry, bitter, granular, sawdust tasting brownies this is your recipe. Sorry these are bad, stick to a traditional brownie recipe.
I made these AFTER reading the reviews BUT didn’t believe the negative reviews. BELIEVE them. They looked so “decadent” & and I believed her. YUK! Dry and oh SO BITTER. Even french vanilla ice couldn’t save it. All that work AND expense and it went into the garbage. I LOVE brownies. I am not sure what these are but they are NOT brownies. I cannot get this AWFUL bitter taste out of my mouth. Giada, at least warn the public that these are NOT the least bit sweet but VERY bitter. Followed the recipe to the T!
Chocolately good!
Delicious
It was so good
deep nut pizza