Bittersweet Chocolate Brownies

Bittersweet Chocolate Brownies
High Cotton Food Styling & Photography
  • Yield: 12 servings


5ounces unsweetened chocolate, coarsely chopped
12tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2cups granulated sugar
2tablespoons all-purpose flour
6 eggs


  1. Combine chocolate and butter in a medium bowl. Cover with plastic wrap and place in microwave oven on medium for 3 minutes. Stir well. Cool to room temperature.
  2. Preheat oven to 325F. Lightly oil an 8 x 9-inch or 9-inch-square baking pan.
  3. Place sugar and flour in a mixer bowl and mix 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, mixing well after each.
  4. With mixer on low speed, drizzle in the cooled, melted chocolate mixture. Increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture.
  5. Pour batter into prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven 30 to 35 minutes or until the center is just set. Cool on a wire rack.

—Adapted from Leslie Mackie’s Macrina Bakery & Cafe Cookbook.

Nutritional Info *per serving

  • Calories 277
  • Fat 19g
  • Sodium 35mg
  • Carbohydrate 22g
  • Fiber 0.5g
  • Protein 5g