Zingerman's Magic Brownie Clone
Brownies like the ones from Zingerman's in Michigan
Servings 24
Cost 5
Ingredients
- 13 tablespoons unsalted butter (190 grams)
- 6.5 oz unsweetened chocolate, chopped (195 grams)
- 1 ½ cups pastry flour (you can also use cake flour or a mixture of cake and all-purpose, just weigh to make sure it's 218 grams (218 grams)
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 2 ¾ cups sugar (540 grams)
- 2 teaspoons vanilla
- 1 cup chopped nuts or dark chocolate chips
Instructions
- Preheat oven to 350 degrees F.Grease a 9x13 inch pan and line with parchment paper. You can also use foil, just line with foil and grease bottom only. If using a glass pan, preheat to 325 degrees F.
- In a heavy small saucepan or in a double boiler, heat the butter over medium heat. When halfway melted, reduce heat to low and add chocolate; stir until melted and smooth. Set aside. You can also do this in the microwave.
- Whisk together flour, baking powder and salt onto a sheet of paper or into a bowl.
- Beat eggs, sugar and vanilla with an electric mixer on high speed for 5 minutes or until light yellow and fluffy, scraping side of the bowl occasionally. Add slightly cooled (it will still be a little warm) chocolate mixture and vanilla to egg mixture. Beat on low speed or by hand until combined. Add flour mixture; beat on low speed or stir by hand until combined, scraping sides of bowl. Stir in nuts (if using) or chocolate chips.
- Spread batter in pan. Bake 40 minutes (begin checking at 30) or until brownies appear set. Cool in pan on wire rack; cut into bars.
- To freeze, let cool completely, wrap tightly in foil without cutting. Freeze until needed.
Notes
To make Buenos Aires Brownies, warm dulce de leche gently over the stove. Place ⅔ of brownie batter in the pan. Pour dulce de leche over the brownie batter. Top with remaining brownie batter. Sprinkle with nuts. Bake for about 45 minutes (could be up to 55). Let cool, then chill so that they'll be easier to cut.