Intense chocolate brownies from The Fat Witch Bake
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- 12 tablespoons unsalted butter, 1 1/2 sticks
- 7 ounces bittersweet chocolate, at least 70% cocoa, broken up into small pieces
- two large eggs
- 1/3 cup sugar
- 1/4 cup packed dark brown sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup unbleached flour
- 1/4 teaspoon baking powder
- 1/4 teaspoons salt
1grease a 9 x 9" baking pan with butter. Dust with flour and tap out the excess. Reheat the oven to 350°.
Melt the butter and chocolate in a small pan over low heat, stirring frequently, until smooth. Remove from the heat and set aside to cool for at least 10 minutes.
2Mix the eggs, sugar, and Brown sugar in a large bowl until well blended. Add the vanilla and chocolate mixture and continue mixing until thoroughly combined.
3Measure the flour and salt and then sift together directly into the batter. Mix gently until no trace of the dry ingredients remains.
4Spread evenly in the prepared baking pan and level the top with a spatula. Bake for 25 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
Remove from the oven and let cool on a rack for one hour. Cut just before serving.
Makes 12 to 18 brownies.