- Active Time 25m
- Total Time 1h
Yields sixteen 2-inch squares
Using both bittersweet and unsweetened chocolate gives these brownies deep, sophisticated chocolate flavor. The consistency is fudgy, but not gooey or underdone.
- 10 tablespoons (5 ounces) unsalted butter, at room temperature; more for the pan
- 2 ounces unsweetened chocolate
- 5 ounces bittersweet chocolate
- 1 cup sugar
- 2 teaspoons vanilla extract
- Pinch salt
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2/3 cup all-purpose flour
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 both chocolates. Remove the pan from the heat; cool slightly. Whisk in the sugar and then the vanilla and salt. The mixture will be somewhat grainy; this is okay.
Whisk in the eggs and egg yolk, one at a time, stirring each time until blended. Add the flour, beating until thickened and smooth, 30 to 60 seconds.
Pour into the prepared pan and bake until a toothpick inserted in the middle comes out with moist crumbs (not wet batter) 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.The recipes give 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
206 calories; 12g total fat; 59mg cholesterol; 21mg sodium; 24g carbohydrates; 1g 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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