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seasonal recipe

Recipe for four-chocolate brownies

Wendy Maeda/Globe Staff

Makes 24 large, 48 regular, or 96 mini bars

These luxurious brownies combine unsweetened chocolate, bittersweet chocolate, chocolate chips, and cocoa powder. The dark batter is intense and saturated with flavor.

Butter (for the pan)
Flour (for the pan)
7ounces unsweetened chocolate, chopped
3ounces bittersweet chocolate, chopped
cups flour
5tablespoons unsweetened cocoa powder
1tablespoon cornstarch
½teaspoon baking powder
¾teaspoon salt
cups miniature semisweet chocolate chips
cups (3 sticks) unsalted butter, at room temperature
cups granulated sugar
5eggs
2teaspoons vanilla extract
Confectioners’ sugar (for sprinkling)

1. Set the oven at 350 degrees. Butter a 9- by 13-inch 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 and bittersweet chocolates. Remove the bowl from the water and wipe the bottom dry; cool.

3. In another bowl, whisk the flour, cocoa powder, cornstarch, baking powder, and salt to blend them.

4. In a smaller bowl, toss the chocolate chips with 2 teaspoons of the flour mixture.

5. In an electric mixer at medium speed, cream the butter for 2 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each. Beat in the eggs, one at a time, blending well after each addition. Blend in the vanilla. With the mixer set on its lowest speed, add the melted chocolate mixture, then the flour mixture, beating only until blended.

5. Remove the bowl from the mixer stand. With a large metal spoon, stir in the chips. Transfer the batter to the baking pan, spreading it evenly and smoothing the top.

6. Bake the brownies for 45 minutes, or until just set. Transfer the pan to a wire rack to cool completely.

7. Make 5 horizontal cuts and 3 vertical cuts to form 24 large rectangles. Or make 7 horizontal cuts and 5 vertical cuts to form 48 bars. If you like, cut each of the smaller brownies in half to make 96 minis. Use a small offset spatula to remove the brownies from the pan. Store in an airtight container. Just before serving, dust with confectioners’ sugar.

Lisa Yockelson

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