Mexican Chocolate Brownies

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 1 3/4 cups all-purpose flour, plus additional for the pan
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature (plus additional for the pan)
• 9 3/4 ounces mexican chocolate, chopped (3 rounds of ibarra)
• 2 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar, plus
• 2 tablespoons packed light brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract

Recipe

• 1 position oven rack in the lower third of the oven; preheat to 350°; butter and flour a 9 x 13 inch pan; set aside.
• 2 in a bowl, whisk the flour, baking powder, and salt until combined; set aside.
• 3 add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly, until half the butter and chocolate is melted.
• 4 remove the top of the double boiler, then continue stirring, away from the heat until the butter and chocolate are completely melted.
• 5 transfer mixture to a large mixing bowl and let cool for 10 minutes.
• 6 beat the brown sugar into the melted chocolate with an electric mixer on medium speed; continue beating until the mixture is smooth and silky, about 4 minutes.
• 7 beat in the eggs one at a time, allowing each to be thoroughly incorporated before adding the next.
• 8 after beating in the third egg for 1 minute, stir in the vanilla.
• 9 using a wooden spoon or rubber spatula, stir in the flour mixture just until combined (do not beat).
• 10 spoon the batter into prepared pan, spreading it gently to corners.
• 11 bake for 25 minutes, or until a pick comes out with a few moist crumbs attached.
• 12 set pan on a wire rack to cool for at least 30 minutes.
• 13 cut brownies into 24 pieces while they are still in the pan.
• 14 carefully remove them with an offset spatula.
• 15 serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.