Double Chocolate Brownies
1 stick (8 tablespoons) butter, at room temperature, plus 1 1/2 teaspoons
6 ounces unsweetened chocolate, chopped
2 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup granulated sugar
1/8 teaspoon kosher salt
1 teaspoon pure vanilla extract
1/2 cup all purpose flour
3/4 cup semisweet chocolate chips
As seen on: Giada in Italy, Episode 3. Poolside Picnic.
Preheat the oven to 325 degrees F. Butter an 8 inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with remaining butter and set aside.
Place the unsweetened chocolate and the 8 tablespoons of butter in a medium bowl that fits comfortably over a sauce pan that has one inch of water in it. Place the double boiler over medium heat and cook, stirring constantly with a rubber spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot. Using a hand held mixer, beat in the sugar, salt and vanilla until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and chocolate chips with a rubber spatula until just barely combined. A few streaks left are fine. Pour the mixture into the prepared pan and bake on the middle rack for 30 minutes or until just set and a tooth pick inserted in the center comes out clean. Do not over bake. Allow to cool to room temperature before cutting into small pieces.