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dark chocolate brownies




Source of Recipe


Williams-Sonoma Kitchen


List of Ingredients




1 cup all-purpose flour
1 tsp. baking powder
16 Tbs. (2 sticks) unsalted butter, cut into
small pieces
6 oz. unsweetened chocolate, finely chopped
2 cups sugar
Pinch of salt
4 eggs
2 tsp. vanilla extract


Recipe



Preheat an oven to 350°F. Line two 8-inch square baking pans with aluminum foil, allowing the foil to extend slightly above the rims of the pans. Lightly grease the foil.

Over a sheet of waxed paper, sift together the flour and baking powder. Set aside.

In a saucepan over low heat, combine the butter and chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle in the flour mixture and stir until just blended.

Divide the batter between the prepared pans and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 20 minutes. Do not overbake. Transfer the pans to a wire rack and let cool completely, about 1 hour. Holding the edge of the foil, remove the uncut brownies from the pans and carefully peel off the foil.