Wednesday, December 2, 2009

Holiday Cookie Recipe... Bittersweet Chocolate Brownies

Bittersweet Chocolate Brownies

Photo Courtesy of David Prince

Serves 8

Hands-on Time: 15m

Total Time: 50m


* 6 tablespoons unsalted butter, plus more for the pan
* 2/3 cup all-purpose flour, plus more for the pan
* 8 ounces bittersweet or semisweet chocolate (at least 70 percent cacao), coarsely chopped
* 1/2 teaspoon baking powder
* 1/4 teaspoon kosher salt
* 2 large eggs
* 2 teaspoons vanilla extract
* 1/2 cup sugar


1. Preheat oven to 350° F.

2. Coat an 8-inch-square baking pan with butter. Add a spoonful of flour, tilt to coat, and tap out any excess; set aside.

3. In a double boiler or a large heatproof bowl placed over a pan of simmering water, combine the chocolate and butter. Heat, stirring occasionally, until the chocolate melts. Remove from heat; let cool.

4. Meanwhile, combine the flour, baking powder, and salt in a medium bowl; set aside.

5. Whisk the eggs and vanilla extract in a large bowl until foamy. Add the sugar and whisk until light and frothy, about 1 minute. Slowly stir in the cooled chocolate mixture. Add the flour mixture in 2 batches, whisking until incorporated after each addition. Scrape the batter into the prepared pan.

6. Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean, 20 to 25 minutes (a bit of moist batter should cling to the skewer). Transfer the pan to a rack to cool for 10 minutes before slicing.


Gourmet chocolate contains high-quality cacao beans and a high percentage of cocoa butter. Inferior chocolate often has sugar added to mask the flavor.

So you can add flavor extracts such as peppermint to them to change the flavor

Recipe available at

No comments:


Related Posts with Thumbnails