Servings
24
Prep Time
10 min
Cook Time
30 Min
Recipe by
Plugrá® Kitchens
Ingredients
Dough
| 5 oz (170grams) | unsweetened chocolate |
| 10 tbsp. (170grams) | Plugrá® European Style Butter, unsalted |
| 4 large (200grams) | eggs |
| 2 cups (400grams) | sugar |
| 1¼ cups (150grams) | all-purpose flour |
| 1 tbsp. (9grams) | ground Saigon cinnamon from The Spice House |
| ¼ tsp. (2grams) | kosher salt |
| ¼ tsp. (1gram) | chipotle powder or cayenne pepper |
| 2 tsp. (10grams) | Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract |
| 6 oz. (170grams) | Valrhona Manjari 64% Dark Chocolate, chopped |
Steps
| 1 |
Preheat the oven to 350°F. Line a 9x13-inch square pan with parchment paper or aluminum foil and spray with non-stick cooking spray.
|
| 2 |
Place the unsweetened chocolate and butter in a large, microwave safe bowl. Microwave on HIGH for 3 minutes, stirring every 30 seconds or until melted.
|
| 3 |
Stir in the sugar until well blended.
|
| 4 |
Beat in the eggs.
|
| 5 |
Stir in the remaining ingredients until just blended.
|
| 6 |
Spread the batter on the prepared pan and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center of the pan to see if it comes out clean.
|
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