Daisy Lane Bakery Brownies

RECIPE

Servings 9| Prep Time 20 min| Total Time 1 hour

INGREDIENTS for the batter

½  cup Guittard {46% cacao} Semisweet Chocolate Baking Chips (approximately100g) 

1 ½ sticks unsalted butter (170g)

½  cup + 1 Tablespoon Guittard {100% cacao} Cocoa Rouge Unsweetened Cocoa Powder (60g)

½  cup sugar (125g)

½ cup light brown sugar  (100g)

¼ cup dark brown sugar (50g)

½ teaspoon instant espresso powder

½ teaspoon fine pink himalayan salt

2 eggs + 1 egg yolk

1 teaspoon pure vanilla extract

1 cup all-purpose flour (120g)

½ cup Guittard {46% cacao} Semisweet Chocolate Baking Chips (approximately 100 g)

INGREDIENTS for the topping

20-25 chips to place onto brownie batter before baking

1/8 teaspoon pink himalayan salt for sprinkling on top

DIRECTIONS

1.          Line a 8” x 8” baking pan with parchment paper.

2.          Combine the butter and 1/2 cup (100g) of semisweet chocolate chips in a microwave-safe bowl and heat up for 30 seconds, and additional 15 second intervals, until almost melted. Stir to combine.  

3.          Add cocoa powder and instant espresso powder, mixing well.

4.          Add all the sugars; stir until completely combined.

5.          Add vanilla, whole eggs, plus egg yolk, mixing thoroughly.

6.          Add flour and ½ cup (100 g) of semisweet chocolate chips, and stir until completely combined.  

7.          Scrape brownie batter into parchment lined pan.

8.         Place pan with brownie batter in refrigerator for 30 minutes.

9.         Preheat oven to 350 degrees F.

10.       Remove pan with chilled brownie batter from refrigerator.

11.       Place about 15-20 chips on top of the brownie batter, pressing gently so that they stick into the batter.

12.       Lightly sprinkle some pink salt over top.

13. Place pan in oven for 30 - 35 minutes, until a toothpick inserted in center comes out slightly moist, but not wet with brownie batter.  Allow brownies to cool completely in the pan on a wire rack, before cutting to serve.