• 20servings
  • 20minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 sticks unsalted butter, cut into pieces

  2. 12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

  3. 6 large eggs

  4. 1 1/4 cups cake flour (not self-rising)

  5. 1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)

  6. 3 cups sugar

  7. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.


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