Black Magic Brownies

By RoketJSquerl

Ingredients

• 13 tablespoons unsalted butter
• 6 1/2 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup sifted all-purpose flour
• 3/4 cup sifted cake flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 4 eggs
• 1 1/4 teaspoons vanilla extract

Details

Servings 15
Preparation time 30mins
Cooking time 60mins
Adapted from browneyedbaker.com

Preparation

Step 1

1. Preheat oven to 325 degrees F. Grease a 13x9x2-inch baking pan and line with parchment paper, leaving an overhang on two sides; set aside.

2. In a small saucepan over low heat, melt the butter and chocolate, stirring constantly, until the mixture is completely melted and smooth. Set aside to cool.

3. In a small bowl, whisk together the flours, baking powder and salt.

4. In a large bowl, beat the sugar and eggs with an electric mixer on high speed for 5 minutes, until lemon-colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add the flour mixture and beat on low speed until just combined, then give it a final stir by hand with a rubber spatula. Spread the batter in the prepared pan.

5. Bake until brownies appear set and a toothpick inserted in the center comes out with some moist crumbs attached, about 25 to 30 minutes. Cool completely in the pan set on a wire rack. Cut the brownies into squares and store in an airtight container at room temperature for up to 5 days. The brownies can also be frozen (wrapped individually and placed in a resealable freezer bag) for up to 2 months.