Ingredients
1/2 stick unsalted butter, cut into large pieces
4 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon coarse salt
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
Preparation
Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour and baking powder until combined.
Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, about 30 minutes. Let cool in pan on a wire rack about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.
