Brownies

Yield
6
Cooking Time
2 hours

Ingredients

  • 1 1/2 C unsalted butter plus more for pan
  • 10 oz bittersweet chocolate chopped
  • 3 Tbsp unsweetened cocoa powder sifted
  • 1 1/2 oz amaretto liqueur
  • 6 eggs at room temperature
  • 1 1/2 C sugar
  • 1 1/2 C dark brown sugar
  • 1 1/2 tsp salt
  • 2 1/4 C all purpose flour
  • 2 1/4 C cake flour instead of all purpose (optional)

Instructions

  1. Preheat oven to 325°F. Grease a 13x9" baking pan with butter or cooking spray, then dust with flour.
  2. Combine butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat. Add in amaretto and set aside.
  3. Beat eggs, sugar, and salt in bowl of a stand mixer fitted with the flat paddle attachment on high speed, until tripled in size and lightened in color, 4–5 minutes. When you lift the paddle, the mixture should fall back on itself in thick ribbons and dissipate.
  4. Continuing on low speed, very slowly pour chocolate into egg mixture til combined. Then slowly sift in flour.
  5. Pour evenly into prepared pan. Smooth top of batter with spatula into corners.
  6. Bake brownies, until sides are visibly baked and center is set, 50–55 minutes.
  7. After brownies have cooled, (about 30 minutes) cut and serve.