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Bittersweet Chocolate Brownies

Source of Recipe

Macrina Bakery & Café Cookbook by Leslie Mackie


Recipe Introduction

If you missed the premiere issue of Relish (February 2006), you missed out on one of the best brownies we've ever had. A specialty of Leslie Mackie of Macrina Bakery and Cafe in Seattle, they contain only 2 tablespoons of flour (that's right, it isn't a typo) and plenty of eggs, resembling a flourless chocolate cake. They’re dense, yet cloud-like—fudgy in the center and crunchy on the outside—perfect for grown-ups and for kids. Eggs make these brownies light and soufflé-like, chocolate makes them dense, and the minimal amount of flour (2 tablespoons) makes them fudgy.

Recipe Link: relishmag.com

List of Ingredients

5 ounces unsweetened chocolate, coarsely chopped
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
6 eggs






Recipe

1. Combine chocolate and butter in a medium bowl. Cover with plastic wrap and place in microwave oven on medium for 3 minutes. Stir well. Cool to room temperature.
2. Preheat oven to 325F. Lightly oil an 8-by-9-inch or 9-inch-square baking pan.
3. Place sugar and flour in a mixer bowl and mix 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, mixing well after each.
4. With mixer on low speed, drizzle in the cooled, melted chocolate mixture. Increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture.
5. Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven 30 to 35 minutes or until the center is just set. Cool on a wire rack. Yield: 12 brownies.

"Relish Cooking with Kids," February 2006.