MAKES 12 brownies
TOTAL TIME: 40 minutes
Be sure to use unsweetened chocolate here; do not substitute semisweet or bittersweet chocolate.
|
8 |
tablespoons unsalted butter |
|
3 |
ounces unsweetened chocolate, chopped |
|
1 |
cup (7 ounces) sugar |
|
2 |
large eggs, lightly beaten |
|
1 |
teaspoon vanilla extract |
|
½ |
teaspoon baking powder |
|
¼ |
teaspoon salt |
|
⅔ |
cup (3⅓ ounces) all-purpose flour |
|
½ |
cup pecans or walnuts, toasted and chopped (optional) |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin. Microwave butter and chocolate together in bowl, stirring occasionally, until melted and smooth, about 2 minutes; let mixture cool slightly.
2. In large bowl, whisk sugar, eggs, vanilla, baking powder, and salt together. Whisk in melted chocolate mixture until combined. Gently stir in flour with rubber spatula until just incorporated.
3. Portion batter evenly into prepared muffin tin and sprinkle with toasted nuts, if using. Bake brownies until toothpick inserted into center comes out with few crumbs attached, 18 to 20 minutes, rotating pan halfway through baking. Let brownies cool slightly in pan before removing. Serve warm or at room temperature.