Zingerman's Black Magic Brownies
Recipe GLPR21c644294c575a
Rich, fudgy brownies made with unsweetened chocolate and a carefully whipped egg-and-sugar base that creates an incredibly moist, tender crumb. These decadent squares feature a perfect balance of cocoa intensity and a subtle vanilla note, baked just until the edges set while the center remains gloriously dense. A timeless American dessert with bakery-quality results.
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Ingredients
13 tablespoons unsalted butter
6½ ounces unsweetened chocolate, coarsely chopped
2 cups granulated sugar
4 large eggs
¾ cup sifted cake flour
¾ cup sifted all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1¼ teaspoons vanilla extract
Directions
Preheat your oven to 325°F. Grease a 13x9x2-inch baking pan and line it with parchment paper, allowing the paper to hang over two opposite sides for easy removal later; set the pan aside.
In a small saucepan, combine the unsalted butter and coarsely chopped unsweetened chocolate. Heat over low heat, stirring constantly, until both are completely melted and the mixture is smooth and glossy. Remove from heat and allow to cool to room temperature.
In a small bowl, sift together the cake flour, all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, combine the granulated sugar and eggs. Using an electric mixer on high speed, beat for about 5 minutes, scraping down the sides of the bowl occasionally, until the mixture becomes pale lemon-colored and very fluffy.
Pour the cooled chocolate-butter mixture and vanilla extract into the egg mixture. Beat on low speed just until the chocolate is fully incorporated and no streaks remain.
Add the flour mixture to the chocolate-egg mixture. Beat on low speed until just combined, scraping the bottom of the bowl to ensure everything is incorporated. Using a rubber spatula, stir once or twice by hand to complete the blending without overmixing.
Pour and spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake in the preheated 325°F oven for 25 to 30 minutes. The brownies are done when the surface appears set but a toothpick inserted in the center still comes out with some moist, fudgy crumbs clinging to it. Do not overbake. Remove from the oven and allow to cool completely in the pan on a wire rack at room temperature.
Once cooled, use the parchment paper overhang to lift the brownie slab from the pan. Cut into 15 equal squares with a sharp knife, wiping the blade between cuts for clean edges. Store in an airtight container at room temperature for up to 5 days, or wrap individual brownies and freeze in a resealable freezer bag for up to 2 months.
