Bittersweet Chocolate Brownies

• 6 tablespoons unsalted butter, plus more for the pan
• 2/3 cup all-purpose flour, plus more for the pan
• 8 ounces bittersweet or semisweet chocolate (at least 70 percent cacao), coarsely chopped
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sugar

1. Preheat oven to 350u0b0 F.
2. Coat an 8-inch-square baking pan with butter. Add a spoonful of flour, tilt to coat, and tap out any excess; set aside.
3. In a double boiler or a large heatproof bowl placed over a pan of simmering water, combine the chocolate and butter. Heat, stirring occasionally, until the chocolate melts. Remove from heat; let cool.
4. Meanwhile, combine the flour, baking powder, and salt in a medium bowl; set aside.
5. Whisk the eggs and vanilla extract in a large bowl until foamy. Add the sugar and whisk until light and frothy, about 1 minute. Slowly stir in the cooled chocolate mixture. Add the flour mixture in 2 batches, whisking until incorporated after each addition. Scrape the batter into the prepared pan. Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean, 20 to 25 minutes (a bit of moist batter should cling to the skewer). Transfer the pan to a rack to cool for 10 minutes before slicing.

unsalted butter, allpurpose flour, bittersweet, baking powder, kosher salt, eggs, vanilla, sugar

Taken from www.myrecipes.com/recipe/bittersweet-chocolate-brownies (may not work)