Intense Chocolate Brownies

From Flour Bakery + Cafe

Flour-Spectacular Recipes from Boston's Flour Bakery + Cafe, page 148

Ingredients

• 5 1/2 oz unsweetened chocolate, chopped
• 2 1/2 oz bittersweet chocolate (62-70% cacao), chopped
• 3/4 cup plus 2 T unsalted butter, melted
• 5 eggs
• 2 cups sugar
• 1 1/4 cups unbleached all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt

Position rack in the center of the oven and preheat to 325°F. Butter and flour a 9-x-13' baking pan. I added some parchment paper to the pan to be sure I would be able to get the brownies out easily.

The recipe next gives direction to melt the chocolate over simmering water and then whisk in the melted butter. I decided to melt the butter and chocolate together in my 1000 watt microwave, set on 50% power. This worked out perfectly. I set the chocolate and butter aside to cool slightly.

Next, place the eggs in the bowl of your mixer fitted with a whisk attachment. On low speed, slowly beat in the sugar for about 1 minute total, or until frothy.

In a medium bowl, sift together the flour, baking powder and salt. Using a spatula, gently fold the flour mixture into the egg mixture until thoroughly combined. Scrape the batter into the prepared pan and spread in an even layer with the spatula (the batter will be thick).

Bake for 30-35 minute, checking after 20 minutes to be sure you don't overcook the brownies. A knife inserted in the center should still have moist bits on it when removed. I baked my brownies for 30 minutes.