These are classic brownies that lean towards the fudgy side with just the right amount of cakeyness (is that a word) and a shiny top that cracks when you cut them.
This recipe was developed and perfected, at Sweet’s original 305 Shrewsbury Street location, by one of my long time bakers and cake decorators Shayla. For quite a few years Shayla was my right hand (and sometimes my left hand too).
Sweet Kitchen & Bar Brownies
These are classic brownies that lean towards the fudgy side with just the right amount of cakeyness (is that a word) and a shiny top that cracks when you cut them.
Ingredients
- 224 g bittersweet dark Chocolate not unsweetened
- 200 g Unsalted Butter
- 3 Eggs (150g)
- 224 g Sugar
- 130 g 1:1 gluten free flour
- 2 tsp Baking Powder
- 1 tsp Vanilla Extract
- 160 g semisweet or dark chocolate chips
Instructions
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Heat oven to 350°F.
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Line 13x9-inch pan with parchment or aluminum foil, with ends extending over sides. Spray with cooking spray.
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In a double boiler, melt chocolate and butter stirring until well combined and all of the chocolate is melted. Or in large microwaveable bowl on HIGH for 30 second intervals (2 min. or until butter is melted). Stir until chocolate is completely melted. Stir in sugar.
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Blend in eggs and vanilla. Add flour & baking powder mix well and then add the chocolate chips. Pour into prepared pan.
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Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.
Recipe Notes
- You can use unsweetened chocolate if you like a slightly less sweet brownie. Made with bittersweet these brownies are actually a bit on the sweet side for me but they were the top pick when I did a blind taste test with a group of high school and college students.