CHOW's Intense Brownies Recipe
"CHOW’s version of this classic is just a bit fudgy and not too sweet, with a nice cakey top. It’s a recipe for brownie purists, but add nuts or chocolate chips as you like. What to buy: We use 60 percent bittersweet chocolate in this recipe, but for more intensity feel free to use a chocolate with a higher percentage of cocoa (but not unsweetened). Game plan: These brownies will last up to 3 days in an airtight container. This recipe was featured as part of our DIY TV Dinners story as well as our Chocolate Desserts recipe slideshow. cbsiAdGlobal.BYPASSKEY='gotmilk'; cbsiAdGlobal.DVAR_TAG = 1;..."
INGREDIENTS
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6 ounces bittersweet chocolate (not unsweetened)
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8 tablespoons unsalted butter (1 stick)
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2 large eggs, at room temperature
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1 cup granulated sugar
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1 tablespoon unsweetened cocoa powder
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1 teaspoon vanilla extract
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1 teaspoon brewed espresso (optional)
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1/4 teaspoon plus 1/8 teaspoon fine salt
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1 cup all-purpose flour
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