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New Bittersweet Brownies

Very rich brownie recipe
Servings: 16
Author: Cookie Madness


  • 8 oz. bittersweet chocolate 70% cacao, coarsely chopped
  • 6 tbsp. unsalted butter cut into several pieces
  • 3 large eggs
  • 1 cup granulated sugar
  • Scant 1/4 teaspoon salt
  • 1 teaspoons vanilla extract
  • 1/3 cup plus 1 tablespoon 1.75 oz all-purpose flour


  • Preheat to 350˚F. Line bottom and sides of 8-inch square baking pan with foil. I spritzed the bottom of the pan with a little cooking spray.
  • Place chocolate and butter in heatproof bowl and set in wide skillet of almost-simmering water. Stir frequently until mixture is melted and smooth and quite warm. Remove from the pan and set aside.
  • In a medium bowl (preferably bowl of a stand mixer) beat the eggs, sugar, salt and vanilla with a hand-held mixer on high speed until the eggs are thick and light colored, about 2 minutes. Whisk in the warm chocolate. Fold in the flour.
  • Scrape the batter into the lined pan and spread evenly. Bake on center rack until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely in the pan on a rack.
  • Invert the brownies on rack and peel off the foil. Turn right side up on cutting board and cut into sixteen 2-inch square (or 9!). I cut mine into giant squares, but they’re pretty rich and 16 would be better.