Description
Deeply chocolatey brownies that are soft, chewy, and fudgy.
Ingredients
- ½ cups Butter, Cubed
- 3-½ ounces, fluid Unsweetened Or Bittersweet Chocolate (with At Least 70% Cocoa Solids)
- ¾ cups Granulated Sugar
- 2 whole Eggs, Whole
- ¼ cups Cocoa Powder
- ¼ teaspoons Salt
- ⅛ teaspoons Baking Powder (optional, You Can Omit This If You Want A Denser, Fudgy-er Brownie)
- ¼ cups All-purpose Flour
- ½ cups Butter, Cubed
- 3-½ ounces, fluid Unsweetened Or Bittersweet Chocolate (with At Least 70% Cocoa Solids)
- ¾ cups Granulated Sugar
- 2 whole Eggs, Whole
- ¼ cups Cocoa Powder
- ¼ teaspoons Salt
- ⅛ teaspoons Baking Powder (optional, You Can Omit This If You Want A Denser, Fudgy-er Brownie)
- ¼ cups All-purpose Flour
Preparation
Preheat oven to 350ºF. Line a 9×9 inch pan with aluminum foil, and grease foil.
In a heatproof bowl over a pot of simmering water, combine butter and chocolate. Heat, stirring occasionally, until melted and smooth.
Mix in granulated sugar. Beat in eggs, one at a time, and beat vigorously for about 3 minutes. The batter will look lumpy and grainy at first, but keep on beating until thick, smooth, and glossy.
Mix in cocoa powder, salt, and baking powder, then fold in flour.
Pour batter into pan, and bake for 18–20 minutes. You don’t want to over-bake them! The brownies will have set and risen oh-so-slightly, but the center should not be completely firm. A toothpick inserted into center should be covered with moist crumbs.
Recipe loosely adapted from Nigel Slater (The Kitchen Diaries), via The Tart Tart.
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