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Categories:Viewed: 51 - Published at: 5 years ago
Ingredients
- 6 tablespoons unsalted butter, plus more for pan
- 6 ounces semisweet chocolate, coarsely chopped
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Method
- Preheat oven to 350F.
- Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang.
- Butter lining (not overhang).
- Put butter, chocolate, and cocoa powder in a heatproof bowl set over a pan of simmering water; stir until butter and chocolate have melted.
- Let cool slightly.
- Whisk together flour, baking powder, and salt in a bowl.
- Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale, about 4 minutes.
- Add chocolate mixture; mix until combined.
- Reduce speed to low.
- Add flour mixture; mix, scraping down sides of bowl, until well combined.
- Pour batter into prepared pan; spread evenly with a spatula.
- Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes.
- Let cool slightly in pan, about 15 minutes.
- Lift out; let cool completely on a wire rack before cutting into squares.
- Brownies can be stored in an airtight container at room temperature up to 3 days.
