10 tbsp (1 stick, plus 2 tbsp) unsalted butter – room temperature
4 ounces bittersweet or semisweet chocolate, chopped
1 cup sugar
2 large eggs
1 ½ tsp. baking powder
1 tsp. salt
1 ½ tsp vanilla extract
2 tbsp cocoa powder
1 1/4 cups all-purpose flour
4 ounces bittersweet or semisweet chocolate, chopped
1 cup sugar
2 large eggs
1 ½ tsp. baking powder
1 tsp. salt
1 ½ tsp vanilla extract
2 tbsp cocoa powder
1 1/4 cups all-purpose flour
Preheat oven to 350 degrees. Prep a 9-inch square pan with release spray or butter & flour. Set aside.
Place butter and chocolate in the top of a double boiler set over simmering water to melt. Remove from heat and allow to cool for 5 minutes.
In the bowl of an electric mixer combine sugar and eggs at medium speed, beating until the mixture is pale in color. Add vanilla, salt and chocolate mixture – beating to combine and thick in color and texture – 2 minutes.
In a separate bowl combine baking powder, cocoa powder and flour. Add dry mixture to creamed mixture and stir until combined – do not overbeat.
Pour batter into prepared pan and bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.
A variation on this would be to add 1 cup of dried cherries, chopped.
Place butter and chocolate in the top of a double boiler set over simmering water to melt. Remove from heat and allow to cool for 5 minutes.
In the bowl of an electric mixer combine sugar and eggs at medium speed, beating until the mixture is pale in color. Add vanilla, salt and chocolate mixture – beating to combine and thick in color and texture – 2 minutes.
In a separate bowl combine baking powder, cocoa powder and flour. Add dry mixture to creamed mixture and stir until combined – do not overbeat.
Pour batter into prepared pan and bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.
A variation on this would be to add 1 cup of dried cherries, chopped.
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