Bittersweet Chocolate Brownies

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6 tablespoons unsalted butter plus more for the pan 
2/3 cup all-purpose flour plus more for the pan 
8 ounces coarsely chopped bittersweet or semisweet chocolate 
at least 70 percent cacao 
½ teaspoon baking powder 
¼ teaspoon sea salt 
2 large eggs 
2 teaspoons vanilla extract 
½ cup sugar 


  • Pre-heat oven to 350 degrees.
  • Coat an 8-inch-square baking pan with butter. Add a spoonful of flour tilt to coat and tap out any excess; set aside.
  • In a double boiler or a large heatproof bowl placed over a pan of simmering water combine the chocolate and butter. Heat stirring occasionally until the chocolate melts. Remove from heat; let cool.
  • Meanwhile combine the flour baking powder and salt in a medium bowl; set aside.
  • Whisk the eggs and vanilla extract in a large bowl until foamy.
  • Add the sugar and whisk until light and frothy about 1 minute.
  • Slowly stir in the cooled chocolate mixture.
  • Add the flour mixture in 2 batches whisking until incorporated after each addition.
  • Scrape the batter into the prepared pan.
  • Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean 20 to 25 minutes (a bit of moist batter should cling to the skewer).
  • Transfer the pan to a rack to cool for 10 minutes before slicing.
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