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Recipe for dark chocolate brownies

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

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
2 cups flour
1teaspoon baking powder
¾teaspoon salt
cup unsweetened cocoa powder
1cup miniature semisweet chocolate chips
¾pound (3 sticks) unsalted butter, at room temperature
2 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 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 Bakinggirlauthor@gmail.com.