Ingredients
- 8 tablespoons (1 stick) Unsalted Butter
- 4 ounces Semisweet Chocolate, roughly chopped
- 4 ounces Bittersweet Chocolate, roughly chopped
- 1 1/4 cups Sugar
- 1/4 cup Unsweetened Cocoa Powder
- 1 cup All Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon of Salt
- 3 Eggs, beaten
- 1/2 cup Chopped Walnuts (optional)
Preparation
Step 1
Preheat the oven to 350 degrees.
Spray the Baking Dish with Cooking Spray.
Tear off a piece of Parchment Paper about 4 inches longer than the Baking Dish and lay it into the Dish, leaving a 2 inch overhang on either side of the Dish. This will act as a sling to make it easier to remove the Brownies when they're done. (If you don't have Parchment Paper, you can spray the dish and lightly flour it, instead.)
In a Small Mixing Bowl, stir the Cocoa Powder, Flour, Baking Powder and Salt together.
Place the Butter and Chocolate Pieces in the Double Boiler, or in a Bowl over a Saucepan of gently simmering water.
Heat the Butter and Chocolate, stirring occasionally, until completely melted and smooth.
Carefully remove Bowl from heat (it will be hot!) and add the Sugar. Stir to combine.
Add the Eggs to the Chocolate and mix thoroughly.
Add the Flour mixture (and the optional Walnuts) to the Chocolate and stir until incorporated - don't over-mix it!
Pour the mixture into the prepared Baking Dish.
Bake at 350 degrees for about 35 minutes.
The Brownies are done when a toothpick inserted into the center of the pan comes out with just a few moist crumbs sticking to it. if the toothpick is covered with wet batter, continue cooking and check every 5 to 7 minutes.
Allow the Brownies to rest in the pan for at least 30 minutes.
Use the Paper Sling to remove the Brownies to a cooling rack and let them sit, still on the Paper Sling, until they are at room temperature.
Transfer the cooled Brownies to a cutting board and cut into 16 servings.
Enjoy!