Oral Allergy Syndrome Friendly Triple Chocolate Brownies
Total time1 hr 45 min
Prep time15 min
Cook time30 min
4.5(27)
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Learn more →Ingredients
16 servings
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 6 oz bittersweet chocolate (60–70% cacao), roughly chopped
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup dutch-process cocoa powder
- 1 tsp fine salt
- 1 cup semisweet chocolate chips
- flaky sea salt, for finishing (optional)
Instructions
- 1
Heat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
- 2
Combine the butter and chopped bittersweet chocolate in a large saucepan over medium-low heat, stirring frequently, until both are fully melted and the mixture is smooth, about 4–5 minutes. Remove from the heat and let cool for 5 minutes.
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