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    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
    2tablespoons
    unsweetened cocoa
    powder
    1cups miniature semisweet chocolate chips
    cups (3 sticks) unsalted butter, at room
    temperature
    cups granulated sugar
    6eggs
    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.

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

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    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.

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    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