- Small, Medium and Large
- / and or
- Oven Mits
|White sugar||235||400g||1.75 cups|
|Cocoa Powder||32||55g||3/5 cups|
|Salt (mixed in)||1.8||1/2 teaspoon|
|Cayenne pepper powder **||0.6||1/8 to 1/4 teaspoon|
|Vanilla extract||5.9||10g||1 tablespoon|
|All-purpose flour||100||170g||1.25 cups|
|Bitter sweet chocolate chips or 70% cocoa||100||170g||approx. 1 cup|
|Sea salt or Kosher salt (garnish)||0.9||1/2 tsp|
- Preheat oven to 350°F (175°C) with a rack in the middle of the oven.
- Melt butter and whisk with sugar until smooth.
- Crack eggs in small bowl to check for egg shells.
- Add eggs to sugar/butter in larger bowl and whisk vigorously until they start to stiffen and is smooth in appearance, approximately 3 minutes. The mixture should be smooth, light and fluffy.
- Whisk in cocoa powder, salt, cinnamon and vanilla extract until well combined.
- Mix in flour with a spatula until just combined. Do not over mix as this will cause the final brownie to be more dense due to the gluten strands in the flour aligning.
- Mix in chocolate chips with a spatula.
- Using butter or non-stick spray lightly coat a 9×9″ (for a thicker brownie) or 9×13″ (for a stander thickness brownie) baking pan. Cut a piece of parchment paper to lay across the bottom and over opposite sides and lay in pan, no need to butter the parchment paper. This allows you to easily lift it out of the pan after baking to cut.
- Pour the brownie batter in the pan and with a spatula evenly spread across pan.
- Sprinkle the top with the course sea salt or kosher salt. It may seem like a lot but much of the salt flavor will bake out.
- Place in the oven on a middle rack and allow to bake for the times below. (if you have an oven thermometer use it to double check temp) Once the earliest time has passed check by poking a tooth pick or knife in the middle of the brownie. If the toothpick or knife comes out clean (no batter sticking to it, but may have chocolate) then it is done baking, remove and allow to cool for 30 minutes in the pan undisturbed. If the toothpick or knife came out with batter sticking to it, not moisture, then bake for another 5-10 minutes and check again. Repeat every 5 minutes until clean. Subtle differences in pan size and small difference in oven temperatures make it impossible to give an exact time.
- Baking time for a 9×9″ pan is approximately 65-80 minutes.
- Baking time for a 9×13″ pan is approximately 40-45 minutes.
- Once the brownie has cooled for 30 minutes in the pan using the sides of the parchment paper slowly lift it out and place on cutting board and cut into 1″ squares with a chef’s knife.
In The Making Photos
Mix warmed butter and sugar together.
Continue whisking until the butter turns a light warm white color. This works air into the butter.
Whisk the eggs together until well combined.
Whisk eggs into the butter and sugar. Whisk vigorously until a smooth stiff consistency like the below photo.
Add in chocolate, Cayenne pepper, cinnamon and vanilla extract. Whisk until combined.
Add in the flour. Only mix until combined, extra mixing with the flour in the mixture will make the bownies seem more dense.
I like using chocolate bars as there is a greater variety of chocolate sold in bars than in chips. If using a bar chop up until a size you like.
Mix in chocolate chips into batter, grease and add parchment paper to the pan. Pour the batter in the pan and spread the top smooth with a spatula.
Sprinkle the salt on the top and bake.
Allow the brownie to cool before removing. Once cooled use the parchment paper to remove brownie from the pan.