5 oz. (140 g.) semisweet or bittersweet chocolate, chopped (I used 70% chocolate)
1/2 c. (1 stick/113 g.) butter
2 Tbsp. (15 g.) cocoa powder
1 c. (200 g.) sugar (raw sugar OK)
1 tsp. vanilla extract
3 large eggs, room temperature
3/4 c. (95 g.) all-purpose flour*
1/4 tsp. salt
Directions
1. Preheat oven to 375F. Grease an 8×8-in. square or 9-in. round pan.
2. In a medium metal bowl, melt the chocolate and butter over a pot of simmering water.
3. Whisk until completely melted, then remove from the heat and stir in the vanilla extract, cocoa powder, and sugar until fully combined.
4. Add the eggs one at a time, mixing thoroughly after each addition.
5. Stir in the flour and salt just until combined. Do not overmix.
6. Pour the batter evenly into the prepared pan. Bake on the middle rack for 28-35 min., or until a toothpick inserted in the middle comes out mostly clean, with just a little batter and a few crumbs clinging to it. Do not overbake.
7. Cool 10 min. before cutting.
*This recipe adapts well for those avoiding gluten. Just substitute an equal amount of gluten-free “all purpose” flour. Mine was a combination of rice flour, cornstarch, and potato flour. I honestly could not tell the difference.
.jpg)
