Bittersweet Chocolate Brownies

Bittersweet Chocolate Brownies
David Prince
Serves 8
preparation
15
minutes
cooking
50
minutes

Ingredients

6
tablespoons
unsalted butter, plus more for the pan
2/3
cup
all-purpose flour, plus more for the pan
8
ounces
bittersweet or semisweet chocolate (at least 70 percent cacao), coarsely chopped
1/2
teaspoon
baking powder
1/4
teaspoon
kosher salt
2
large eggs
2
teaspoons
vanilla extract
1/2
cup
sugar

Directions

  1. Preheat oven to 350° F.
  2. Coat an 8-inch-square baking pan with butter. Add a spoonful of flour, tilt to coat, and tap out any excess; set aside.
  3. In a double boiler or a large heatproof bowl placed over a pan of simmering water, combine the chocolate and butter. Heat, stirring occasionally, until the chocolate melts. Remove from heat; let cool.
  4. Meanwhile, combine the flour, baking powder, and salt in a medium bowl; set aside.
  5. Whisk the eggs and vanilla extract in a large bowl until foamy. Add the sugar and whisk until light and frothy, about 1 minute. Slowly stir in the cooled chocolate mixture. Add the flour mixture in 2 batches, whisking until incorporated after each addition. Scrape the batter into the prepared pan.
  6. Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean, 20 to 25 minutes (a bit of moist batter should cling to the skewer). Transfer the pan to a rack to cool for 10 minutes before slicing.
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 61 %
  • Protein 5 g
  • Carbohydrate 36 g
  • Sugar 23 g
  • Fiber 2 g
  • Fat 23 g
  • Sat Fat 12 g
  • Sodium 113 mg
  • Cholesterol 78 mg
What does this mean? See Nutrition 101.