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6
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tablespoons unsalted butter, plus more for pan
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6
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ounces coarsely chopped good-quality semisweet chocolate
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1/4
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cup unsweetened cocoa powder (not Dutch-process)
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3/4
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cup all-purpose flour
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1/4
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teaspoon baking powder
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1/4
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teaspoon salt
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1
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cup sugar
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2
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large eggs
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2
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teaspoons pure vanilla extract
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1. Preheat oven to 350°. Line a buttered 8-inch
square baking pan with foil or parchment paper, allowing 2 inches to hang
over sides. Butter lining (excluding overhang); set pan aside.
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2. Put butter, chocolate, and cocoa in a heatproof
medium bowl set over a pan of simmering water; stir until butter and
chocolate are melted. Let cool slightly.
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3. Whisk together flour, baking powder, and salt
in a separate bowl; set aside.
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4. Put sugar, eggs, and vanilla in the bowl of an
electric mixer fitted with the whisk attachment, and beat on medium speed
until pale, about 4 minutes. Add chocolate mixture; beat until combined.
Add flour mixture; beat, scraping down sides of bowl, until well
incorporated.
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5. Pour batter into prepared pan; smooth top with
a rubber spatula. Bake until a cake tester inserted into brownies (avoid
center and edges) comes out with a few crumbs but is not wet, about 25
minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let
cool completely on a wire rack before cutting into squares.
Recipe from Martha Stewart
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