Double-Chocolate Brownies
(makes 8)
vegetable oil cooking spray
6 TBSP unsalted butter
6 ounces semisweet chocolate
1/4 cup best-quality unsweetened Dutch-processed cocoa powder
3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup sugar
2 tsp pure vanilla extract
Preheat oven to 350 degrees. Line an 8 inch square baking dish with parchment paper, leaving a 2 inch overhand on 2 sides. Coat with cooking spray; set aside.
Melt together butter, chocolate and cocoa in a heatproof bowl set over a pan of simmering water. Remove from heat. Stir until smooth; let cool slightly.
Whisk together flour, baking powder and salt in a medium bowl; set aside. Put eggs, sugar and vanilla into the bowl of an electric mixer fitted with the whisk attachment. Beat until pale, about 4 minutes. Beat in chocolate mixture. Add flour mixture; beat until just combined, scraping down the sides of bowl as needed.
Transfer batter to prepared pan, and smooth top with an offset spatula. Bake until a cake tester inserted into the brownie between edge and center comes out with a few crumbs, 30 to 35 minutes. (Do not overbake.) Let cool 15 minutes; lift out of pan, and transfer to a wire rack. Let cool completely. cut into 8 rectangles. Brownies can be stored in an airtight container at room temperature up to 3 days.
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