If you can manage to wait, chief baking officer Arnold Eric Wong of Raison d'Être bakery in South San Francisco recommends serving his moist brownies a day after baking because they develop an even fudgier texture and mintier flavor.

Arnold Eric Wong
This Story Originally Appeared On sunset.com

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Read the full recipe after the video.

Recipe Summary

cool:
1 hr 15 mins
total:
1 hr
Yield:
Makes 24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°. Grease a 9- by 13-in. baking pan; set aside. Sift together flour, cocoa, salt, and baking powder into a bowl.

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  • Microwave butter and bittersweet chocolate in a medium glass bowl, stirring often, until melted and smooth, about 1 1/2 minutes.

  • Whisk together sugar and eggs in a large bowl until blended. Add extracts and whisk to blend. Stir melted chocolate mixture into egg mixture. Gently fold in flour mixture with a plastic spatula until no streaks remain. Pour batter into prepared pan and spread evenly.

  • Bake brownies until a toothpick inserted 2 in. from edge comes out with a few crumbs sticking to it, 25 to 30 minutes. Cool to room temperature, about 45 minutes.

  • Put dark chocolate in a resealable plastic bag, snip off a small corner tip, and drizzle half over brownies. Sprinkle with candies and drizzle with remaining chocolate. Let cool until chocolate sets, 25 minutes, then cut into squares.

  • Note: Nutritional analysis is per brownie.

Source

Raison d'Etre bakery in South San Francisco

Nutrition Facts

251 calories; calories from fat 52%; protein 3.8g; fat 15g; saturated fat 8g; carbohydrates 28g; fiber 1.4g; sodium 69mg; cholesterol 64mg.