Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Adapted from "Everyday Food". I used bittersweet (60% cocoa) chips and special dark cocoa powder for a dark, rich brownie; if you put the powder in with the chips and butter to melt it smooths out any lumps in the cocoa powder. Prep/cooking time do not include cooling time.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Brush a 9-inch square baking pan with butter; line the bottom and 2 sides of the buttered pan with parchment paper (leaving a 2-inch overhang for lifting), then butter the paper and set pan aside (this makes for easy removal; it's worth the time!).
  3. In a small bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside.
  4. Place the chocolate and butter in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
  5. Heat, stirring occasionally, until smooth, 2 to 3 minutes.
  6. Remove bowl from saucepan.
  7. Add sugar and mix to combine.
  8. Add eggs and vanilla and mix to combine.
  9. Add flour mixture; mix until just moistened (do not over-mix unless you like your brownies tough).
  10. Transfer to prepared pan; smooth top.
  11. Bake until a toothpick inserted in center comes out with just a few crumbs attached, 50 to 60 minutes.
  12. Cool in pan for 30 minutes.
  13. Using paper overhang, lift brownies out of pan, leaving on paper to cool completely on a wire rack.
  14. Using a dampened serrated knife, cut into 16 squares.
  15. Store in an airtight container at room temperature for up to 2 days.
Most Helpful

4 5

These are lovely tasting brownies. Great chocolate flavor, I used dark cocoa and bittersweet chips in this treat. The brownies were a little overcooked at 50 minutes, next time I would cook them for 40 - 45 minutes to ensure that they are fudgy and chewy. I frosted the brownies with a dark fudge frosting. Thank you for sharing your recipe Patrick. Made for Pac Spring Safari.