Makes 16
The taste of these brownies is intensified with unsweetened chocolate and cocoa, and mellowed with heavy cream. Cakey brownies are the gentler version of America’s favorite bar, lighter than the fudgier kind, with a somewhat airy crumb. But there’s plenty of chocolate flavor.
| Butter (for the pan) | |
| Flour (for the pan) | |
| 4 | ounces unsweetened chocolate, chopped |
| 1⅓ | cups flour |
| 3 | tablespoons alkalized cocoa powder |
| ¼ | teaspoon baking powder |
| ¼ | teaspoon salt |
| 12 | tablespoons (1½ sticks) butter, at room temperature |
| 2 | cups granulated sugar |
| 3 | eggs |
| 2 | teaspoons vanilla extract |
| ½ | cup heavy cream |
| Confectioners’ sugar (for sprinkling) |
1. Set the oven at 350 degrees. Butter a 9-inch square baking pan. Dust the pan with flour, tapping out the excess.
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2. In a bowl over hot but not boiling water, melt the unsweetened chocolate. Remove the bowl from the water, wipe the bottom, and set the chocolate aside to cool.
3. In another bowl, whisk the flour, cocoa powder, baking powder, and salt to blend them.
4. In an electric mixer, cream the butter at medium speed for 2 minutes. Add the granulated sugar in 2 additions, beating for 1 minute after each addition. Beat in the eggs, one at a time, blending them well. Beat in the vanilla.
5. With the mixer set on its lowest speed, add the melted chocolate, then the flour mixture, beating only until blended. Add the cream and beat just until blended. Remove the bowl from the mixer stand. Transfer the batter to the baking pan, smoothing the top.
6. Bake the brownies for 40 minutes or until just set. Transfer the pan to a wire rack to cool completely. Cut the brownies into quarters. Cut each quarter into 4 squares. Use a small offset spatula to remove the brownies from the pan. Store in an airtight container for up to 3 days. Just before serving, dust the tops with confectioners’ sugar. Lisa Yockelson