Adapted from Ad Hoc at Home
Yield: I got 30 1″ x 3″ pieces
Ingredients:
3/4 cup all-purpose flour
1 cup unsweetened cocoa powder
3/4 pound (3 sticks) unsalted butter, cut into 1-tablespoon pieces
1 teaspoon kosher salt
3 large, organic eggs
1 3/4 cups granulated sugar (I used organic cane sugar)
1/2 teaspoon vanilla extract
6 oz. (1 1/2 cups) bittersweet chocolate, chopped
powdered sugar for dusting
Instructions:
Preheat oven to 350°F. Butter and flour a 9″ metal baking pan. Set aside.
Sift the flour, cocoa powder, and salt; set aside. Melt half the butter in a saucepan over medium heat. Put the other half of the butter in a medium bowl. Pour the melted butter over the unmelted butter. Let melt. Whisk together, the consistancy should be slightly creamy with a few chunks of the unmelted butter. Set aside to cool to room temperature
In the work bowl of your electric mixer, cream the eggs and the sugar, until thick and pale yellow. Mix in the vanilla. On low speed, add the dry ingredients and the butter alternatively in three batches. Remove bowl from the mixer and using a rubber spatula, add your chocolate chunks. Spread the batter evenly in the pan.
Bake for 35-45 minutes or until a toothpick inserted in the center comes out with a few crumbs. Cool to room temperature. Remove from the pan and place on a cutting board. I like to put them in the fridge for about 30 minutes to firm up. Makes cutting much easier. Dust with powdered sugar and enjoy!
- Recipe courtesy of Susan Salzman