Joy the Baker

Dark Chocolate Brownies

adapted from Bon Appetit, August 1999

makes 24 brownies

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8 ounces unsweetened chocolate, coarsely chopped

12 Tablespoons (1 1/2 sticks) unsalted butter

1 1/3 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

1 teaspoon instant espresso powder (optional)

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Butter a 9×13-inch baking pan.  Line the pan with foil and butter the foil.  This will make brownie removal much easier.

Whisk together flour, baking powder and salt and set aside.

Place butter and chopped chocolate in a medium sized heat proof bowl.  Place the bowl over a pot of barely simmering water, being sure that the bottom of the bowl does not touch the boiling water.  Stir until chocolate and butter are completely melted.  Use pot holders to remove the bowl from over the boiling water. Lets mixture sit for a few minutes.

Meanwhile, in a medium sized bowl, whisk together sugar, eggs, vanilla extract and espresso powder.  Whisk until pale and thick.  Pour the chocolate mixture into the egg mixture.  Whisk until completely incorporated.  Add the flour mixture all at once and whisk to incorporate.  Pour into the prepared pan and bake for 30 minutes, or until a skewer inserted in the center comes out clean.