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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
    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.


    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.


    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