Verified answer

6 tablespoons unsalted butter, plus more for pan

6 ounces coarsely chopped good-quality semisweet chocolate

1/4 cup unsweetened cocoa powder (not Dutch-process)

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs

2 teaspoons pure vanilla extract

Directions

Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.

Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

Chocolate brownies.... Makes 1 dozen. 1-cup(2sticks) unsalted butter, plus more for pan. 8 ounces best- quality unsweetened chocolate, such as Callebut or Valrhona. 5 large eggs. 3 1/2 cups sugar. 2 teaspoon instant espresso powder, ( optional) . 1tablespoon pure vanilla extract. 1 2/3 cups sifted all-purpose flour. 1/2 teaspoon kosher salt. 1/2 cup semisweet chocolate chips. 1cup coarsely chopped walnuts, ( toasted). 1--- Preheat the oven to 400f. With a wire rack in the center. Generously butter a 9 x 13- inch backing pan, and set aside. In the top of a double boiler or in a heat- proof bowl set over a pan simmering water, melt the chocolate and butter. Stir with a rubber spatula until smooth. Set aside. 2--- In bowl of an electric mixer fitted with the paddle attachment, beat the egg, sugar, and espresso, if using, at high speed for 10 minutes, Reduce speed to low, and add the melted chocolate mixture and the vanilla; beat until combined. Slowly add the flour and salt; beat just until incorporated. 3--Remove The bowl from the mixer, And fold in the chocolate chips and toasted nuts. Pour the batter into the prepared pan. Bake until the edges are dry but the center is still soft, about 30 minutes. Remove the pan from the oven , and transfer to a wire rack to cool. Cut Into 3-inch squares, and store in a airtight container at room temperature up to 2 days.