These are classic thick, fudgy brownies, and this recipe makes a big batch--an entire 9x13 pan! Modified from Food Network Magazine October 2013.
Course: Dessert, Snack
Cuisine: American
Keyword: brownies, chocolate
Author: Beth Cato
Equipment
9x13 dish
aluminum foil
uneven spatula
Ingredients
1 1/2sticks unsalted butter
1 1/2cupsall-purpose flour
1/2cupcocoa powder sifted
1/2teaspoonsalt
8ouncesdark chocolate
2cupswhite sugar
6large eggs room temperature
1 1/2cupssemisweet chocolate chunks
Instructions
In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.
Preheat oven at 325-degrees. Line a 9x13 pan with foil and apply nonstick spray or butter.
In a small bowl, combine the flour, cocoa powder, and salt.
Return to the large container with the melted butter and chocolate. Stir in the sugar until no white streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients. Fold in 1 cup of chocolate chunks.
Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate chunks over the top.
Bake for 40 to 45 minutes, until the middle passes the toothpick test. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature.