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These are pure unadulterated chocolate. No nuts, no caky texture — just smooth, fudgy brownies.
10 ounces bittersweet chocolate, finely chopped
3/4 cup (6 ounces) unsalted butter, cut into large pieces
1-3/4 cups granulated sugar
5 large eggs
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Spray a 13 X 9-inch baking pan with nonstick cooking spray.
Melt the chocolate and butter in a double boiler or microwave. Whisk together until smooth and set aside.
Meanwhile, place the sugar and eggs in the bowl of a heavy-duty mixer. Using the balloon whip attachment, whip on high speed until light and fluffy, about 3 minutes.
Add the melted chocolate mixture to the eggs, and beat just until combined.
In another bowl, whisk together the flour, baking powder and salt. Add to the batter, stirring in by hand just until combined.
Scrape the batter into the prepared pan. Bake for 25 to 35 minutes. When the brownies are done, the top will look dull and a bit puffed, and the edges will be barely comming away from the pan's sides. A toothpick inserted in the center will come out with some wet batter attached. The longer you bake them, the drier they'll be, so don't over bake.
Cool completely in the pan on a wire rack before cutting into bars. If you like, trim off the edges before cutting. Store at room temperature covered with plastic wrap. Best eaten within 24 hours.
Makes 24 brownies
Copyright © 1999 by Dede Wilson