Prepare a baking pan of 8×12 inch (20×30 cm) with parchment paper (a 9×9 will make a taller cake, and may need extra bake time). Pre-heat oven to 350F (175C).
Melt butter, remove from the heat and let it cool slightly before adding in the chocolate. Let the chocolate melt.
Whip eggs and sugar with a metal whisk. Until they’ve got air bubbles, about 2 minutes.
Mix the chocolate butter and vanilla extract into the egg mixture.
Sift flour, unsweetened cocoa powder and salt into this mixture. Fold together. Be careful not to ruin the air bubbles, but making sure all the flour is incorporated.
Pour the brownie batter into the prepared pan. Bake on the middle rack for around 25-35 minutes. In my oven, 34 was good. But I suggest checking after 25 minutes. You can try to wiggle the pan and see if the middle of the cake is very shaky. A toothpick inserted in the middle should have a few moist crumbs on it.
Cool completely on a wire rack, or it will be just one gooey mess. But a tasty mess nonetheless. Serve with salted caramel sauce and vanilla ice cream!
Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!* I always recommend using a kitchen scale when baking, for better accuracy and foolproof results each time.** If you want to substitute vanilla extract with vanilla bean sugar, add it to the batter when adding flour. *** If you leave it out, add the same amount extra flour instead.Nutrition: Calories: 255 | Fat: 13.3g | Saturated Fat: 8.5g | Protein: 3.2g | Carbohydrate: 35.6g | Fiber 1.8g | Cholesterol: 49mg | Sodium: 92mg | Vitamin D: 8mcg | Calcium: 9mg | Iron: 1mg | Potassium: 44mg. Estimate for informational purposes only.
Find the recipe here: https://www.gingerwithspice.com/classic-dark-chocolate-brownies/