 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
Adapted from Everyday Food . I used bittersweet (60% cocoa) chips and special dark cocoa powder for a dark, rich brownie; if you put the powder in with the chips and butter to melt it smooths out any lumps in the cocoa powder. Prep/cooking time do not include cooling time. Ingredients:
1/2 cup unsalted butter, cut into pieces, plus more for pan |
1 cup all-purpose flour, spooned and leveled |
1/4 cup unsweetened cocoa powder |
1/2 teaspoon baking powder |
1/2 teaspoon kosher salt |
8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, chopped |
1 1/4 cups granulated sugar |
3 large eggs |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. Brush a 9-inch square baking pan with butter; line the bottom and 2 sides of the buttered pan with parchment paper (leaving a 2-inch overhang for lifting), then butter the paper and set pan aside (this makes for easy removal; it's worth the time!).
3. In a small bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside.
4. Place the chocolate and butter in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
5. Heat, stirring occasionally, until smooth, 2 to 3 minutes.
6. Remove bowl from saucepan.
7. Add sugar and mix to combine.
8. Add eggs and vanilla and mix to combine.
9. Add flour mixture; mix until just moistened (do not over-mix unless you like your brownies tough).
10. Transfer to prepared pan; smooth top.
11. Bake until a toothpick inserted in center comes out with just a few crumbs attached, 50 to 60 minutes.
12. Cool in pan for 30 minutes.
13. Using paper overhang, lift brownies out of pan, leaving on paper to cool completely on a wire rack.
14. Using a dampened serrated knife, cut into 16 squares.
15. Store in an airtight container at room temperature for up to 2 days.
|
|