We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less chocolaty choices.
Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 weeks.
- 3/4 cup all-purpose flour
- 2/3 cup confectioners' sugar
- 3 tablespoons unsweetened cocoa powder American-style or Dutch-process
- 3 ounces semisweet or bittersweet chocolate (50-72% cacao), coarsely chopped, plus 2 1/2 ounces chopped into mini chip-size pieces, divided
- 1 1/2 tablespoons unsalted butter or canola oil
- 1/4 cup granulated sugar
- 1 1/2 tablespoons light corn syrup blended with 3 tablespoons lukewarm water
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 large egg
- 1/3 cup chopped toasted walnuts (see tip), optional
- Tip: To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add the nuts and cook, stirring, until lightly browned and fragrant, 2-3 minutes.
Position a rack in the center of the oven; preheat to 350 degrees F.
Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.
Sift the flour, confectioners' sugar and cocoa together into a small bowl. Combine the 3 ounces of coarsely chopped chocolate and butter (or oil) in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in the granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in the egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.
Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20-24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.
Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
84 calories; 3g total fat; 1g total saturated fat; 13mg cholesterol; 19mg sodium; 15g carbohydrates; 0g fiber; 2g 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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