Super Fudgy Brownies

Name: Super Fudgy Brownies
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16 squares
Ingredients: 1/2 cup unsalted butter, cut into pieces, plus more for pan; 1 cup all-purpose flour, spooned and leveled; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, chopped; 1 1/4 cups granulated sugar; 3 large eggs; 1 teaspoon vanilla

(1)

Recipe by Patrick Bannasch

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.

READY IN: 1hr 5mins

YIELD: 16 squares

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup unsalted butter, cut into pieces, plus more for pan
1

cup all-purpose flour, spooned and leveled
¹⁄₄

cup unsweetened cocoa powder
¹⁄₂

teaspoon baking powder
¹⁄₂

teaspoon kosher salt
8

ounces semisweet chocolate or 8 ounces bittersweet chocolate, chopped
1 ¹⁄₄

cups granulated sugar
3

large eggs
1

teaspoon vanilla

DIRECTIONS

Preheat oven to 350 degrees.
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!).
In a small bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside.
Place the chocolate and butter in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
Heat, stirring occasionally, until smooth, 2 to 3 minutes.
Remove bowl from saucepan.
Add sugar and mix to combine.
Add eggs and vanilla and mix to combine.
Add flour mixture; mix until just moistened (do not over-mix unless you like your brownies tough).
Transfer to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with just a few crumbs attached, 50 to 60 minutes.
Cool in pan for 30 minutes.
Using paper overhang, lift brownies out of pan, leaving on paper to cool completely on a wire rack.
Using a dampened serrated knife, cut into 16 squares.
Store in an airtight container at room temperature for up to 2 days.