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    Recipe for dark chocolate brownies

    Dark chocolate brownies
    Sheryl Julian for the Boston Globe
    Dark chocolate brownies

    Makes 24 large or 48 smaller bars

    If you want to make a chocolate statement, try these cakelike brownies, made with unsweetened chocolate, cocoa powder, and semisweet chips. They’re somewhat airier than their ultra-fudgy cousins.

    Butter (for the pan)
    Flour (for the pan)
    7ounces unsweetened chocolate, coarsely chopped
    2cups flour
    1teaspoon baking powder
    ¾teaspoon salt
    cup unsweetened cocoa powder
    1cup miniature semisweet chocolate chips
    ¾pound (3 sticks) unsalted butter, at room temperature
    2cups 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 heatproof bowl set over a saucepan of hot but not boiling water, melt the unsweetened chocolate. Remove the bowl from the water, wipe the bottom of the bowl, and set the chocolate 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 a smaller bowl, toss the chocolate chips with 1 teaspoon of the flour mixture. Set aside.

    5. In an electric mixer, cream the butter at medium-high speed 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, followed by the vanilla.

    6. With the mixer set on its lowest speed, blend in the melted chocolate, then the flour mixture in 2 additions. Beat only until blended.

    7. Remove the bowl from the mixer stand. With a large metal spoon, stir in the chocolate chips.

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    8. Transfer the batter to the pan, spreading it evenly and smoothing the top. Bake for 40 to 45 minutes, or until just set. Transfer the pan to a wire rack to cool completely.

    9. Make 3 horizontal cuts and 5 vertical cuts to form 24 bars. To make smaller bars, cut each in half to make 48. Use a small offset spatula to remove the bars from the pan. Store in an airtight container for up to 2 days. Sprinkle with confectioners’ sugar before serving. Lisa Yockelson

    Lisa Yockelson can be reached at Bakinggirlauthor@gmail.com.