- Active Time 25m
- Total Time 1h
Yields sixteen 2-inch squares
Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out.
- 8 tablespoons (4 ounces) unsalted butter; more for the pan
- 4 ounces unsweetened chocolate
- 1 1/2 cups sugar
- Scant 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 cup flour
- 2 tablespoons natural cocoa (not Dutch-processed)
Position an oven rack in the middle of the oven. Heat the oven to 350 degrees F.
Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat; cool slightly. Stir in the sugar, salt and vanilla. Mix in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds.
Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.
Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.
NOTE: All recipes can be doubled easily; use a 13x9-inch pan and increase the baking time slightly. This recipe gives a range of baking times - use the shorter time for metal pans, the longer for Pyrex pans.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
201 calories; 10g total fat; 42mg cholesterol; 47mg sodium; 27g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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