Ingredients
- 4 ounces (113 grams) unsweetened chocolate, such as Baker’s® or Dagoba®
- 1 cup (112 grams) sifted all-purpose flour, such as Gold Medal®
- 6 tablespoons (30 grams) sifted unsweetened cocoa, such as HERSHEY’S, I used Special Dark®
- ¾ teaspoon (6 grams) kosher salt (or ½ teaspoon sea salt or table salt)
- 1 cup (200 grams) organic granulated cane sugar
- 1 cup (200 grams) packed organic light brown cane sugar
- ½ cup (112 grams) organic extra-virgin coconut oil, such as Nutiva®, melted
- 4 large eggs (mine weighed 206 grams w/o shells), slightly beaten
- 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
- ¾ cup (90 grams) chopped nuts, such as walnuts or pecans, optional
Preparation
- Preheat oven to 350°F. Prepare 9-inch square baking pan with aluminum foil by first turning pan upside down. (I like to use my Williams-Sonoma Goldtouch® Nonstick Square Cake Pan.) Center a 13-inch piece of foil shiny-side down over the pan. Carefully press down on the sides, folding corners, to shape the foil snugly around pan without tearing. Remove the foil keeping its shape. Place shaped foil into pan and press into place along bottom and sides. With a piece of plastic wrap, grease the foil along bottom and sides of pan with coconut oil. This will create “handles” which will help removing bars from pan and to easily transfer to cutting board to cut into even bars.
- In a medium heatproof bowl set over a saucepan containing shallow water (or in a double boiler), place broken or chopped unsweetened chocolate. Stir frequently over simmering water until nearly melted. Remove pan from heat; stir until completely melted and smooth. Set aside to cool slightly.
- Meanwhile, in a medium mixing bowl, whisk together sifted flour, cocoa and salt. In another medium bowl (this is how grandma did it according to our aunt), combine sugars and melted coconut oil. Stir until well combined. Add slightly beaten eggs and vanilla until thoroughly combined. Stir in melted chocolate until thoroughly combined and smooth. If desired, fold in nuts. Gradually, add dry ingredients stirring until no flour streaks remain and just combined (do not overmix).
- With a rubber spatula, scrape batter into prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out with moist crumbs (versus uncooked batter), about 30 to 35 minutes. (We never bake ours over 30 minutes. Do not bake over 35 minutes or the brownies will be too dry.) Transfer to wire rack and allow brownies to cool at least 1 hour before removing from pan. Cool completely before cutting.
- Use the foil on sides of pan to lift brownies out. Peel away foil and completely discard. Cut brownies into squares. Store in airtight container at room temperature or in the refrigerator.
Notes
Tips: For Gluten Free Option: Substitute 1 cup sifted (120 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe. -
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