1 stick unsalted butter, cut into pieces plus more for pan
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cup sugar
3 large eggs
Instructions
Preheat oven to 350 degrees. Brush a 9-inch square
baking pan with butter. Line bottom and two sides
with a strip of parchment paper, leaving a 2-inch
overhang on the two sides. Butter paper, and set
pan aside. In a small bowl, whisk flour, cocoa,
baking powder, and salt; set aside
Place butter and chocolate in a large heatproof
bowl set over (not in) a saucepan of gently
simmering water. Heat, stirring occasionally,
until smooth, 2 to 3 minutes; remove bowl from
pan. Add sugar; mix to combine. Add eggs, and mix
to combine. Add flour mixture; mix just until
moistened (do not overmix). Transfer batter to
prepared pan; smooth top.
Bake until a toothpick inserted in center comes
out with a few moist crumbs attached, 50 to 60
minutes. Cool in pan for 30 minutes. Using paper
overhang, lift brownies out of pan; transfer to a
rack to cool completely (still on paper). On a
cutting board, using a dampened serrated knife,
cut into 16 squares. Store in an airtight
container at room temperature, up to 2 days
Originally Submitted
3/31/2011
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