Mexican Chocolate Brownies Recipe

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

Instructions

1. Position the oven rack in the lower third of the oven and preheat to 350°F. Butter and flour a 9 x 13 inch pan, then set it aside.
2. In a bowl, whisk together 1 3/4 cups flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt until well combined.
3. In the top of a double boiler set over simmering water, combine 12 tablespoons of unsalted butter and both chocolates (9 3/4 ounces of chopped Mexican chocolate and 2 ounces of chopped unsweetened chocolate). Stir constantly until about half of the mixture is melted.
4. Once half melted, remove the top of the double boiler and continue stirring until the butter and chocolate are completely melted and smooth.
5. Transfer the melted mixture to a large mixing bowl and let it cool for about 10 minutes.
6. Using an electric mixer set to medium speed, beat in 1 cup packed light brown sugar and 2 tablespoons packed light brown sugar until the mixture is smooth and silky, which should take about 4 minutes.
7. Add the 3 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. After adding the third egg, stir in 2 teaspoons of vanilla extract.
8. With a wooden spoon or rubber spatula, gently stir in the flour mixture just until combined. Be careful not to overbeat.
9. Spoon the batter into the prepared pan, spreading it gently to the corners to ensure even baking.
10. Bake for 25 minutes, or until a toothpick inserted comes out with a few moist crumbs attached.
11. Once baked, place the pan on a wire rack to cool for at least 30 minutes.
12. While still in the pan, cut the brownies into 24 pieces, then carefully remove them using an offset spatula.
13. You can serve immediately or let them cool completely before covering with plastic wrap for storage at room temperature.