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Chocolate Brownies
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3 sticks unsalted butter, cut into pieces
12 oz. fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs
1-1/4 cups cake flour (not self-rising)
1 cup plus 2 tbl. unsweetened cocoa powder (not Dutch process)
3 cups sugar
1/2 tsp. salt
Preheat oven to 350°. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour.
Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.
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