CLASSIC PINOY BROWNIES
1 cup semisweet chocolate chips
1 1/2 sticks (170 grams) unsalted butter, cut into pieces
4 ounces (113 grams or 1/2 cup) unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon fine sea salt
chopped nuts, toppings
1 cup semi sweet chocolate chips
7oz condensed milk (about 0.875 cup)
pinch of salt
Preheat oven at 325°F. Prepare your baking pan with oil.
Melt the chocolate chips, unsweetened chocolate with butter over a double boiler or microwave until smooth and no chunks left. Set aside and let it cool. Do not over cook, when it starts to melt its good to go immediately. Set aside.
Whip the egg whites and the sugar in a large mixer fitted with a paddle for about 10 minutes until thick.
Add the melted chocolate and vanilla extract and the egg-sugar mixture. Stir to blend completely. (You can do this manually but preferred to have a hand mixer).
You can then add the flour and mix it until combined. Spread the brownies mixture evenly onto a parchment lined and buttered sheet pan. Sprinkle chopped nuts on top.
Bake at approximately 160C (325F) for 40 minutes, rotating the pan after the first 20 minutes. Make sure not to over bake it.
For the toppings:
Quickly melt chocolate chips in a double broiler with condensed milk, pinch of salt and stir it. Turn off heat as soon as the chocolate melts. Remove from heat and spread a thin layer over the hot brownies.
Allow the chocolate to set and let it cool. Slice, serve and enjoy.
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