Ingredients
- 90 ml butter unsalted or salted plus more to grease foil
- 110 grams semisweet chocolate
- 110 grams milk chocolate chips
- 180 ml sugar
- 5 ml vanilla extract
- 2 large eggs room temperature
- 7 cloves *black/fermented garlic chopped fine
- 60 ml all purpose flour
Servings: brownies
Units:
Instructions
- Preheat oven to 175ÂşC (350ÂşF )
- Line 8-inch square pan with foil or parchment, lightly buttered and extending over the pan’s edges.
- Melt butter in medium saucepan over low heat. Add chocolate and stir by hand until melted and smooth.
- Remove saucepan from heat. Stir in sugar and vanilla until combined.
- Beat in eggs by hand, one at a time. Stir in garlic.
- Add flour and stir energetically for 1 full minute, until batter loses its graininess, is smooth and glossy and begins to pull away from sides of saucepan.
- Scrape batter into prepared pan and bake until centre feels almost set, about 30 minutes. Do not overbake.
- Remove from oven. Let brownies cool completely in pan.
- While carefully holding foil or parchment, lift block of brownie out of the pan. Cut into squares. Brownies will keep well up to 4 days and can be frozen up to 1 month.
Recipe Notes
*If black (fermented) is garlic unavailable, substitute roasted garlic.
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