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Pacific Northwest | September 5, 2004Pacific Northwest MagazineSeptember 5, 2004seattletimes.com home
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NORTHWEST LIVING
NOW & THEN
PREVIOUS ISSUES OF PACIFIC NW


Bittersweet Chocolate Brownies

Makes 9 brownies

5 ounces unsweetened chocolate, coarsely chopped

12 tablespoons (1½ sticks) unsalted butter, at room temperature

1½ cups granulated sugar

2 tablespoons unbleached all-purpose flour

6 eggs

Powdered sugar

1. Combine the chocolate and butter in a medium stainless-steel bowl. Place the bowl on top of a saucepan filled with 2 inches of simmering water, making sure the bottom of the bowl does not touch the water. If the water is too hot, it will scorch the chocolate. Stir the chocolate and butter with a rubber spatula until they are melted and have reached a smooth consistency. Remove the bowl from the heat and let cool to room temperature.

2. Preheat the oven to 325 degrees. Oil a 9-inch square pan.

3. Place the sugar and flour in a bowl and mix for 30 seconds on low speed. Increase the speed to medium and add the eggs, one at a time, making sure each egg is fully incorporated before adding another. Scrape down the sides of the bowl frequently.

4. With the mixer on low speed, drizzle in the cooled, melted chocolate. Scrape the bowl with a rubber spatula to make sure you get all the chocolate. Increase the speed to medium and mix for about 1 minute, or until the batter is mousse-like in texture.

5. Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on the center rack of the oven for 30 to 35 minutes, or until the center is just set. Cool on a wire rack.

6. After the brownies have completely cooled, dust them with powdered sugar. Cut into 3-by-5-inch bars, cleaning the knife between cuts. While best eaten the same day they're baked, the brownies can be stored at room temperature for up to one day.



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