Food & dining

Seasonal Recipe

Recipe for very chocolate brownies

Sheryl Julian/Globe staff

Makes 24 regular or 48 small bars

When three types of chocolate converge in a brownie batter, good things happen. The baked bars are dark and plush and the little confections turn out tender and cakey but moist. These begin by creaming the butter until smooth and pearly before blending in granulated sugar in stages. With eggs beaten in, you have a base for melted chocolate, flour mixed with cocoa powder, and miniature chips. The finished brownies, which sit high in the pan, sparkle with confectioners’ sugar and radiate chocolate.

Butter (for the pan)
Flour (for the pan)
6ounces unsweetened chocolate, coarsely chopped
cups flour
1teaspoon baking powder
½teaspoon salt
unsweetened cocoa
1cups miniature semisweet chocolate chips
cups (3 sticks) unsalted butter, at room
cups granulated sugar
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.

2. In a bowl over hot, but not boiling, water, melt the unsweetened chocolate. Remove the bowl from the water, wipe the bottom of the bowl, and set aside to cool.


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

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

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

5. In an electric mixer, cream the butter at medium speed for 3 minutes. Add the granulated sugar in 3 additions, then beat
1 minute more. Beat in the eggs, one at a time, blending well after each addition. Blend in the vanilla.

6. With the mixer set on its lowest speed, add the melted chocolate, followed by the flour mixture, beating only until blended. Remove the bowl from the mixer stand. With a large metal spoon, stir in the chocolate chips.

7. Transfer the batter to the baking pan, spreading it evenly. Bake the brownies for 45 minutes, or until just set. Transfer the pan to a wire rack to cool completely.


8. Make 5 horizontal cuts and 3 vertical cuts to form 24 pieces. If you like, cut each in half to make 48 smaller brownies. Use a small offset spatula to remove them from the pan. Store in an airtight container for up to 2 days.

9. Just before serving, dust the tops with confectioners’ sugar. Lisa Yockelson