Description
Ingredients:
4 large eggs
1 ¼ cups Dutch-Process Cocoa - I use a 50/50 blend of Black Onyx Cocoa Powder and Light Cocoa Powder
1 teaspoon Kosher Flake Sea Salt
1 teaspoon baking powder
1 tablespoon Madagascar "Bourbon Islands" Vanilla Extract Double Strength
2 sticks unsalted butter
2 ¼ cups sugar
1 ½ cups All-Purpose Flour
2 cups dark chocolate - coarsely chopped
Ganache:
8 ounces (by weight) chopped chocolate
8 ounces half and half or heavy whipping cream
Finishing:
2 tablespoons Cyprus Flake Sea Salt or French Fleur de Sel Sea Salt
Instructions:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
Crack eggs into a bowl, and beat at medium speed for 30 seconds, add cocoa, salt, baking powder and vanilla and beat for 4 minutes.
Meanwhile, in a medium saucepan over low heat combine the butter and sugar, and heat, stirring, until the butter is melted but not bubbling.
Add the hot butter and sugar to the egg and cocoa mixture, stirring until smooth. Add the flour and the chocolate chips, stirring until smooth.
Pour into a greased 9" x 13" pan.
Bake for about 26 - 30 minutes, until a toothpick inserted into the center comes out clean. Do not overbake. Allow to cool completely.
Ganache:
Place the chocolate in a heatproof bowl.
In a saucepan, bring the half and half to barely a simmer making certain not to scald.
Remove from heat, and pour over the chocolate.
Stir with a whisk. Be patient it takes a bit to incorporate but the mixture will become smooth.
Once smooth, let the ganache rest for about 10 minutes before using.
Pour over brownies and allow to cool before adding Sea Salt, so that it doesn’t melt the salt into the ganache.
Cool completely in the refrigerator before slicing.
