Recipes

Chewy Brownies

Active Time: 20 minutes
Total Time: 1 hour, plus cooling
Makes: 16

Ingredients
7 tablespoons unsalted butter, room temperature, plus more for baking pan

¾ cup plus 2 tablespoons unbleached all-purpose flour

¼ teaspoon baking powder

½ teaspoon kosher salt

7 ounces unsweetened chocolate, finely chopped (1⅓ cups)

3 tablespoons safflower oil or coconut oil

1 cup granulated sugar

1 cup packed light-brown sugar

3 large eggs, room temperature

Directions
1. Preheat oven to 350°. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.

2. In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk vigorously until glossy and smooth, 45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.

3. Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.