Super Fudgy Brownies
1 stick unsalted butter cut into pieces plus more for pan
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
8 ounces semisweet chocolate, chopped
1 1/4 cups sugar
3 large eggs
Preheat oven to 350. Brush a 9- inch square baking pa with butter. Line bottom and two sides with strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder and salt;set aside.
Place butter and chocolate in a large heat proof bowl set over a sauce pan of gently simmering water. Heat stirring occasionally, until smooth, 2 or 3 minutes;remove from pan. Add sugar; mix to combine. Add flour mixture;mix until just moistened (do not overmix). Transfer batter to prepared pan;smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a damped serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
Pairs Well With
Recipe from Everyday Food May 2007