Bittersweet Chocolate Brownies

Photo by David Prince
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 337 calories
    • Calories 61 calories from fat
    • Fat 23 g
    • Sat Fat 12 g
    • Cholesterol 78 mg
    • Sodium 113 mg
    • Protein 5 g
    • Carbohydrate 36 g
    • Sugar 23 g
    • Fiber 2 g


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


  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.