Deep Cocoa Brownies
1 1/3 cup unsifted, bleached, all-purpose flour
Preheat oven to 325°F. Spray a 9x9x2-inch baking pan with nonstick cooking spray and set aside.
1/2 cup unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup miniature semi-sweet chocolate chips
1 cup unsalted butter, melted and cooled
4 oz. unsweetened chocolate, melted and cooled
2 oz. bittersweet chocolate, melted and cooled
5 large eggs
2 cup granulated sugar
2 tsp. pure vanilla extract
Sift the flours, cocoa, baking powder and salt into a bowl. In another small bowl, toss the chocolate chips with about 1/2 tsp. of the sifted mixture and set aside.
Whisk the butter, and (2) melted chocolates together until well combined.
In a large mixing bowl, whisk the eggs for 1 minute to blend, then add the sugar and whisk one minute or until well incorporated. Blend in the butter/chocolate mixture and vanilla. Sift the flour mixture over the top and slowly stir it in, mixing just until all the particles of flour are absorbed. Stir in the chocolate chips.
Scrape the batter into the pan and smooth the top. Bake for about 30 minutes or until just set. Do not over bake; the brownies should be fudgy-textured. Cool them completely in their pan; they will settle a bit as they cool. Refrigerate for at least 2 hours. Cut and serve, or store in an airtight tin. Sprinkle the brownies with powdered sugar if you think they need it.
Makes 16 Brownies
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