These brownies are not for the faint of heart. They are dark and rich, loaded with Valrhona cocoa and more butter than I want to admit. The cocoa alone is enough to satisfy a chocolate craving--that is, if you use Valrhona (except no substitutes)--but there are also Ghirardelli bittersweet chocolate chips sprinkled generously throughout. This is one of the few recipes that uses more cocoa powder than melting chocolate to create the texture. They are like the shortbreads of the brownie world. If you are looking for a chewier texture, you'll want a recipe that incorporates oil in place of some of the butter in this recipe and one that uses less cocoa.
For a nice visual contrast, sprinkle powdered sugar over the top.
And if you like nuts, try sprinkling some granola on top.
Sift the cocoa, flour, and salt together in a bowl and set aside.
Melt half the butter over medium-high heat and then pour melted butter over the other half of the butter which should be sitting at room temperature. Whisk together.
Whisk the sugar and eggs together in a large bowl until smooth and then add in vanilla extract.
Whisk 1/3 of dry ingredients into the sugar and eggs, followed by 1/3 of the butter. Repeat until all ingredients are incorporated. Finally, stir in some chocolate chips, and pour batter into a prepared brownie pan.
Bake at 350 degrees F for 35 min., and make sure to cool them for at least 20 min. before cutting into them.
Share and enjoy!