Bakery-Style Brownies from Shugary Sweets

Bakery-Style Brownies - made July 14, 2022 from Shugary Sweets 

1 cup unsalted butter

1/2 cup semisweet chocolate chips

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

3/4 cup unsweetened cocoa powder

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1. Preheat oven to 350 degrees. Line a 9 x 9-inch pan with foil and lightly spray with nonstick cooking spray.
2. In the top half of a double boiler set over hot water, melt butter over medium heat. Add chocolate chips, whisking until melted and smooth. Remove from heat and add granulated sugar, whisking until combined.
3. Add eggs, one at a time, stirring after each addition until combined. Add vanilla.
4. Add cocoa powder, flour, salt and baking powder, stirring with a wooden spoon until combined and glossy. Do not overmix.
5. Pour batter into prepared pan and bake about 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs, not raw batter. (Mine took 45 minutes in my oven.) Let cool completely before cutting.

I'm back to trying out new brownie recipes, specifically ones that don't use a lot of or any unsweetened baking chocolate. I'm running low and I don't have any faith that any online order would reach me intact, not with the consistent daily triple digit temps we have at the moment.

I admit to a bit of bias against brownie recipes that use only cocoa powder as the chocolate base. Those brownies tend to be more cakey and I want chewy. This is a good compromise as it uses chocolate chips as well as cocoa powder for the chocolate flavor.

It also turned out pretty well. I probably could've baked it a couple of minutes more as it was just a trifle more underbaked than I normally prefer so the texture was a bit more soft edging towards mushy rather than fudgy. Fudgy gives you more chewiness. Mushy is, well, just mushy.

But that was operator error as the flavor itself was rather good. Not too cloyingly rich but just a good strong chocolate flavor. It helped that I used a rich dark cocoa, formerly known as Pernigotti.