Unsweetened Chocolate Brownies with Cake Flour
Dense, fudgy brownies made with unsweetened chocolate and cake flour, baked in a foil lined pan.
Equipment
- 9x13-inch baking pan
- Aluminum foil
- Large heatproof bowl
- Whisk
- Rubber spatula
Ingredients
Main Ingredients
- 1 ¼ cup cake flour spooned and leveled
- ½ tsp kosher salt
- ¾ tsp baking powder
- 12 tbsp unsalted butter cut into 1 inch pieces
- 6 oz unsweetened chocolate finely chopped
- 2 ¼ cup granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup chopped toasted pecans or walnuts optional
Instructions
Cooking
- Line the pan. Set a rack in the middle, heat the oven to 325 degrees F, and line a 9x13 inch pan with two overlapping foil sheets that hang over the sides. Spray the foil.
- Melt the chocolate. Melt the butter with the chopped chocolate in a heatproof bowl, stirring until glossy. Cool it for 5 minutes.
- Mix the batter. Whisk the sugar into the chocolate, then the eggs one at a time and the vanilla. Fold in the flour, salt, and baking powder in three additions.
- Bake. Spread the batter, scatter the nuts on top if using, and bake 30 to 35 minutes, until a toothpick shows moist crumbs.
- Cool and cut. Cool in the pan for 1 hour, lift out with the foil, and cut into 16 squares.
Notes
Substitutions: Use 1 cup plus 2 tablespoons all purpose flour in place of the cake flour for slightly chewier brownies.
Tips: Chop the chocolate finely so it melts evenly. Do not taste the raw batter because it contains raw eggs.
Storage: Keep airtight at room temperature for up to 4 days or freeze for up to 3 months.