Ingredients Jump to Instructions ↓

  1. 1 1/4 cups butter

  2. 3/4 cup unsweetened baking cocoa

  3. 1 cup plus 1 tablespoon granulated sugar - divided use

  4. 3 tablespoons all-purpose flour

  5. 2 teaspoons vanilla extract

  6. 4 large eggs, separated

  7. Powdered sugar (optional garnish)

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F (220°C). Grease bottom of a 9-inch square baking pan; set aside.

  2. Melt butter over low heat. Add cocoa and 1 cup sugar; stir well. Remove from heat; cool about 5 minutes.

  3. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.

  4. Beat egg whites with 1 tablespoon sugar until soft peaks form; gently fold into chocolate mixture.

  5. Spoon batter into prepared pan.

  6. Bake 18 to 20 minutes or until edges are firm (center will be slightly soft). Cool completely. Refrigerate about 4 hours. Let stand at room temperature about 15 minutes before serving.

  7. Garnish with powdered sugar, if desired, just before serving.


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