These are my favorite brownies. They are soft, full of rich chocolate flavor and are very moist. You’ll love them. Your friends and family will love them. Your bikini may not love them but hey… it’s not summer yet so why not indulge in one (or two) of these decadent, chocolatey, fudgey (are those words?) brownies?
The recipe comes from my favorite hometown bakery here in Boulder… Tee and Cakes. Everything they make is not just good.. but amazing. Seriously amazing. When I first tried this brownie, I had to have the recipe. Fortunately, owners Kim and Brian were gracious and didn’t make me beg… for too long. If you’re ever in the Boulder area (or the Rocky Mountain region for that matter) stop in for a visit to Tee and Cakes. Tell them Laura sent you!
Bittersweet Chocolate Brownie Recipe
- 2.5 cups bittersweet chocolate, chopped
- 1/2 lb unsalted butter
- 1 cup granulated sugar
- 4 eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup all-purpose flour
- 1 tsp baking powder
Melt bittersweet chocolate and butter in a double boiler until smooth. Meanwhile, beat together sugar, eggs, vanilla and salt. Pour in the melted chocolate and butter mixture. Add the flour and baking powder.
Pour into a greased 9×9 square pan and bake at 350 degrees for about 20 minutes – or until no longer “jiggly” in the center. Allow to cool and cut into squares.