Bittersweet Chocolate Brownies - Macrina Bakery

These brownies are dense, yet cloud-like—fudgy in the center and crunchy on the outside. Eggs make these brownies light and soufflé-like, chocolate makes them dense, and the minimal amount of flour (2 tablespoons) makes them fudgy.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 5  ounces  unsweetened chocolate, coarsely chopped
• 12  tablespoons unsalted butter, at room temperature
• 1 1⁄2 cups granulated sugar
• 2  tablespoons all-purpose flour
• 6  eggs

Directions

1. Combine chocolate and butter in a medium bowl. Cover with plastic wrap and place in microwave oven on medium for 3 minutes. Stir well. Cool to room temperature.
2. Preheat oven to 325°F Lightly oil an 8-by-9-inch or 9-inch-square baking pan.
3. Place sugar and flour in a mixer bowl and mix 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, mixing well after each.
4. With mixer on low speed, drizzle in the cooled, melted chocolate mixture. Increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture.
5. Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven 30 to 35 minutes or until the center is just set. Cool on a wire rack.