| 1 |
Adjust the oven rack to the center position in the oven and preheat the oven to 400 F. Generously butter or oil 10 ramekins. (The 3-inch aluminum disposable variety are especially wonderful here because they make it so easy to pop out the brownies when they're done.) Pour 3 tablespoons of sugar into the first one. As you rotate the ramekin to coat the sides, pour the excess into the next. Continue until all the ramekins are sugar coated, adding more sugar as necessary. Place the ramekins on a baking sheet. |
| 2 |
Meanwhile, melt the butter or oil and the 6 ounces chocolate in a small pot until the chocolate is almost melted. Remove from the heat and stir until completely melted and smooth. Scrape into a medium bowl to cool. |
| 3 |
Place the eggs, vanilla, salt, and remaining 1/2 cup sugar in a stand mixer fitted with the whisk attachment. Beat at the highest speed until the volume nearly triples, the color is very light, and the mixture drips from the beaters in a smooth, thick stream, about 4 to 5 minutes. Scrape the egg mixture over the melted chocolate and sprinkle the flour over the egg mixture. Gently fold the egg and flour into the chocolate until the mixture is uniformly colored. |
| 4 |
Ladle a 1/2-inch layer of batter into each ramekin. Sprinkle a layer of chocolate chips evenly among the ramekins, about 1 heaping tablespoon each. Ladle the remaining batter evenly over the chips. |
| 5 |
Bake for 12 to 13 minutes. The brownies should be firm on top and dry to the touch but still moist in the middle. A toothpick inserted 1/2 inch from the side should come out clean. |
| 6 |
Remove from the oven and let sit in the ramekins until cooled to room temperature, at least 20 minutes. They will sink down considerably. Invert the brownies to dislodge them. Turn right side up to serve. Store, covered, at room temperature for up to 5 days. |
| 7 |
Try Florida crystals (evaporated cane sugar) for the sides and maple sugar for the batter. Florida crystals give the crust a crackly crunch. |
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