Recipe courtesy of Caroline Romanski
1 hr 45 min
45 min
18 (2 1/2-inch) brownies


  • 1 pound 1-ounce chopped 70 percent bittersweet chocolate, melted and cooled slightly
  • 10 ounces finely chopped 70 percent bittersweet chocolate
  • 13 ounces soft butter
  • 1 pound 4 ounces granulated sugar
  • 6 extra large eggs
  • 8 ounces all-purpose flour
  • 1 teaspoon salt


Preheat the oven to 350-degrees F. Spray 9 by 13-inch pan with non-stick spray and place 1 piece of parchment paper to line the bottom of the pan.

Cream the butter and sugar in a mixer. Scrape down both sides. Then add the eggs 1 by 1. Add the salt and flour and mix until smooth. Remove the bowl from mixer and pour in cooled melted chocolate, mix well with a spatula. Add chopped chocolate last, fold quickly, then put in the prepared pan. Level out batter in pan. Place in preheated oven and bake for 45 minutes to 1 hour or until skewer comes out clean. Cool completely before cutting.


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