I'm having a hard time describing this brownie to you. When it comes to brownies, I'm definitely on Team Fudge. I don't like cakey brownies because they don't seem indulgent enough for a brownie. This brownie is more cakey in texture, but it is also very indulgent!! I have never had a cakey brownie like it. It's light in texture, but oh sooo chocolately!!
Like most brownie recipes, this comes together fairly quickly...there's really no reason to use a brownie mix (no judgment!). The ingenious thing about this recipe is the part about the melted butter. The recipe says to melt half the butter, and then add the remaining pieces of the butter into the melted butter. All the butter will melt and it will be in room temperature!! Genius!! Keep that in your tricks box!
Now before I send you off to your kitchen, a little note about Dutch Processed Cocoa Powder. There are two types of cocoa powder, natural and Dutch processed. The Dutch processed type just means that it has been alkalized to remove the acidity. If you're not sure if your cocoa powder is Dutch Processed (not always labeled), just look for alkali in the ingredient list. Enjoy!
from What's Gaby Cooking
3/4 cup all-purpose flour
1 cup unsweetened alkalized cocoa powder
3/4 pound (3 sticks) unsalted butter, cut into 1-tablespoon pieces
1 teaspoon kosher salt
3 large eggs
1 3/4 cups granulated sugar
1/2 teaspoon vanilla paste
6 oz 61 to 64% chocolate, chopped into chip-sized pieces ( about 1 1/2 cups)
Powdered sugar for dusting
2. Sift together the flour, cocoa powder, and salt; set aside.
3. Melt half the butter in a small saucepan over medium heat, stirring occasionally. Put the remaining butter in a medium bowl. Pour the melted butter and stir to melt the butter. The butter should look creamy, with small bits of unmelted butter, and be at room temperature.
4. In a bowl of a stand mixer fitted with the paddle, mix together the eggs and sugar on medium speed for about 3 minutes, or until thick and very pale. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then add one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to 1 week.)
5. Spread the batter evenly in the pan. Bake for 40 to 45 minutes, until a cake tester or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it. If the pick comes out wet, test a second time, because you may have hit a piece of chocolate chip; then bake for a few more minutes longer if necessary. Cool in the pan until the brownie is just a bit warmer than room temperature.
6. Run a knife around the edges, and invert the brownie onto a cutting board. Cut into 12 rectangles. Dust the tops with powdered sugar just before serving.