These devour-able treats are filled with gooey, chocolatey goodness that is extra flavorful thanks to the browned butter
Makes: 16 servings
Prep Time: 15 minutes
Cook Time: 28 minutes
Ingredients
1 1/2 sticks salted pure butter (Kerrygold is my favorite)
4 oz bar 70% chocolate, chopped
3 eggs
1/2 cup white sugar
1/2 cup dark brown sugar
1 Tablespoon pure vanilla extract
1/2 cup dutch process cocoa powder
1/2 cup all purpose flour
1/2 teaspoon salt
1 cup dark chocolate chips (or semi-sweet if you prefer)
Instructions
1. Preheat your oven to 350˚F, grease and line an 8×8 pan with parchment then set to the side. Put your chopped chocolate in a medium heat-proof bowl and set to the side.
2. Place your butter into a small saucepan over medium-low heat. Stir frequently for 5-6 minutes until the butter is browned. This happens once the butter comes up into a foam and the foam turns a light brown. Once this happens remove from heat and pour the hot butter over the chopped chocolate, mix until the chocolate has melted, then set to the side.
3. In a small bowl, sift the cocoa powder, flour and salt together then give it a mix to combine. Set to the side.
4. In a large mixing bowl, whisk together the eggs, sugars, and vanilla until well combined and frothy. Once combined, slowly mix in the buttery-chocolate mixture until all is incorporated. Stir in the flour mixture until all is combined, then fold in the chocolate chips.
5. Once the chocolate chips have been incorporated, pour the batter into your prepared pan and bake for 15 minutes. After 15 minutes, remove the pan and drop it gently against a hard surface 5 times. This helps create that iconic crinkly-brownie top. Put the pan back in the oven to bake another 13 minutes *if you want them less lava-y then bake for another 15-18 minutes instead*. Once done let them cool in the pan on a cooling rack until room temp, then cut up and serve:)!
