Adapted from Joy The Baker Cookbook
(Makes one 8-inch (or one 11-x-7) pan)
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
Place a rack in the upper third of the oven and preheat to 350F. Grease and flour an 8-inch-square baking dish and set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Bring about 2 inches of water to a boil in a medium saucepan. In a medium, heatproof bowl, add butter and unsweetened chocolate. Place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate. Once melted, remove the bowl from the simmering pot. Whisk in brown and granulated sugars. Whisk in eggs, yolk, and vanilla. Add the flour mixture, all at once, to the chocolate mixture. Fold together with a spatula until well incorporated. Fold in chocolate chips.
Pour batter into prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted in the center of the brownie comes out clean. Remove from the oven and cool completely before frosting.
Note: A review copy of Deer Season was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.