I was originally going to make these brownies for a picnic with our friends on Saturday, but it got rained out. So I made them today instead. It's a little bit time consuming compared to other brownie recipes, what with the melting of the chocolate and the whisking of the eggs and then combining it all into a very thick batter, and then it cooks for longer than most brownie recipes. But they turned out really nicely. They're definitely more cakey than fudgy, and I preferred them better when they were warm. Now that they've cooled they're a little crispier and I'm not sure I like that. I probably won't make these again, but we do like them.
Martha Stewart Living, February 2006
6 tablespoons unsalted butter
6 ounces semisweet chocolate
1/4 cup best-quality unsweetened Dutch-process cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup sugar
2 teaspoons pure vanilla extract
Vegetable oil or cooking spray
1. Preheat oven to 350°. Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang on 2 sides. Coat with cooking spray; set aside.
2. Melt together butter, chocolate, and cocoa in a heatproof bowl set over a pan of simmering water. Remove from heat. Stir until smooth; let cool slightly.
3. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put eggs, sugar, and vanilla into the bowl of an electric mixer fitted with the whisk attachment. Beat until pale, about 4 minutes. Beat in chocolate mixture. Add flour mixture; beat until just combined, scraping down sides of bowl as needed.
4. Transfer batter to prepared pan, and smooth top with an offset spatula. Bake until a cake tester inserted into brownie between edge and center comes out with a few crumbs, 30 to 35 minutes. (Do not overbake.) Let cool 15 minutes; lift out of pan, and transfer to a wire rack. Let cool completely. Cut into 8 rectangles. Brownies can be stored in an airtight container at room temperature up to 3 days.
Yield: 8 servings