Ingredients
-
Cooking spray
-
1 cup all-purpose flour (about 4 1/4 ounces)
-
1/4 cup Dutch-process cocoa powder (such as Valrhona)
-
3/4 teaspoon fine sea salt
-
1 1/3 cups dark chocolate wafers (such as Valrhona Caraïbe 66% Cacao), divided
-
1 cup granulated sugar
-
3/4 cup unsalted butter (6 ounces), melted
-
1/2 cup packed dark brown sugar
-
3 large eggs
-
1 teaspoon vanilla extract
Directions
-
Preheat oven to 350°F. Line a 13- x 9-inch metal baking pan with parchment paper, leaving 2 inches of overhang on all sides. Lightly coat parchment paper with cooking spray. Sift together flour, cocoa, and salt in a small bowl; set aside.
-
Melt 1 cup chocolate wafers over a double boiler or in the microwave, stirring often, until smooth. Combine granulated sugar, melted butter, brown sugar, eggs, and vanilla in bowl of a stand mixer. Beat on medium-high speed until frothy and light caramel in color, about 1 minute.
-
With mixer running on low speed, slowly pour melted chocolate into egg mixture. Fold in flour mixture until incorporated. Transfer batter to prepared pan, and smooth top. Roughly chop remaining 1/3 cup chocolate wafers, and sprinkle over top of batter. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool brownies in pan on a wire rack at least 2 hours. Using parchment, remove brownies from pan. Cut into 20 rectangles.
Make Ahead
Brownies may be stored in an airtight container at room temperature up to 2 days.