Alright I have been working on a true bakery style brownie for a minute. I want that crinkly top, fudgy center, but I don't want all the refined sugar. These are mostly refined sugar free.
So the only technical piece to this recipe is the egg and sugar whipping, this is what creates the crinkly top. So give it a good whoopin'. And we use a double boiler method to melt the chocolate. I prefer this over the microwave as it is much gentler and will keep your chocolate from burning.
In other news, you can see my new pot holders that I have added to my shop! I have been really busy creating these and I love them so much! I hope to have seasonal pot holders year round. This batch is officially the "Fall" Pot holder. I am in the process of creating the "Winter" ones, which will be so beautiful in your kitchen for the holidays. I made these with an insulated batting that will prevent your hands from burning when you are moving hot pots and pans.
These will are limited stock and I won't restock when they are gone! So grab them while they are available!
If you decide to shop around, I've also added aprons that I have embroidered! They are 100% flax linen aprons that are so incredible. They would make great Christmas gifts for the baker in your family. The Beeswax bread bags are also restocked and I have a ton of amazing prints in the flat corner bags!
Alright...now for what you are really here for! BROWNIES!
15 large brownies
1 cup milk chocolate chips
3/4 cup cocoa powder (divided)
1 1/4 cups of butter
1 cup coconut sugar
1/2 cup organic sugar
1/4 cup pure maple syrup
1 tbsp vanilla bean paste
1 1/2 tsp salt
1 cup fresh milled soft wheat flour
Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper. This is the pan I love.
Use a double boiler method, fill a pot with water and bring it to a simmer. Place a heat proof glass bowl inside the pot so that the the glass doesn't touch the water, but the steam heats the bowl. Add the butter, milk chocolate chips and 1/4 cup of the cocoa powder to the bowl. Stir occasionally until the chocolate is completely melted and smooth.
Take the bowl off the pot, and allow it to cool for a few minutes.
Whip together eggs, coconut sugar, organic sugar, salt, and vanilla bean paste. Incorporate some air at this stage, use a whisk attachment on your mixer. It will become light and fluffy and will take about 8 minutes. Add in the cooled chocolate sauce, and pure maple syrup. Mix well. Add the remaining 1/2 cup of cocoa powder and the flour to the batter.
Pour the batter into the prepared pan, and drop the pan on the counter 1-2 times to knock some air out of the batter. Bake the batter for 20-25 minutes. 20 minutes for a more fudgey center, and 25 minutes for a more set center.
Allow them to cool. Slice them up, and enjoy!