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Ingredients
- 1 stick unsalted Butter, cut into tablespoons, plus more for pan
- 6 oz. bittersweet chocolate, preferably 70% cocoa, chopped (about 1.25 cups)
- 3/4 Cup granulated Sugar
- 3/4 Cup packed light brown Sugar
- 3 large Eggs, room temperature
- 1/4 Cup unsweetened Cocoa powder
- 1/2 tsp coarse Salt
- 3/4 Spelt flour
Details
Servings 16
Preparation
Step 1
Preheat oven to 350` Lightly brush an 8 inch square baking pan with butter.
Line with parchment, leaving a slight overhang on 2 sides. Butter parchment.
Place butter and chocolate in a large heatproof bowl set over a saucepan of simmering water and melt, stirring, until smooth. Remove from heat and whisk in sugars. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt, then fold in flour until combined.
Pour batter into pan and bake until a toothpick inserted in center comes out with moist crumbs, about 35 minutes. Let cool completely in pan on a wire rack. Lift out brownies with parchment overhang.
Cut into 16 squares.
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