Dark chocolate brownies
Over the past year I have experimented with at least 12 different brownie recipes and while all have been good, I haven’t hit on a go-to brownie recipe yet. I made this dark chocolate brownie recipe from Joy the Baker (who found it in Bon Appetit) and it is the current leader in the brownie race. I am surprised because I usually like a chewy brownie and these were a little cakey but dense and delicious.
Dark Chocolate Brownies (from Joythebaker.com)
8 ounces unsweetened chocolate
12 Tablespoons (1 1/2 sticks) 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
confectioners sugar for dusting, if desired
Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with foil and spray the foil with non-stick cooking spray.
Melt butter and chocolate in microwave-proof bowl and melt in microwave, stirring frequently to avoid scorching. Stir until chocolate and butter are completely melted. Whisk together flour, baking powder and salt and set aside.
In a medium sized bowl, whisk together sugar, eggs, and vanilla extract. 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 25-30 minutes, or until a skewer inserted in the center comes out clean. Let cool and dust with confectioners sugar if desired.