- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 343
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 80 mg
- Sodium
- 102 mg
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 343
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 80 mg
- Sodium
- 102 mg
Ingredients
Directions
- Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 9-inch square baking dish with foil and grease with cooking spray.
- Melt the semisweet chocolate and butter in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth.
- Beat together the sugar and eggs in a stand mixer on medium-high speed until creamed, about 3 minutes. Pour in the chocolate mixture and whisk until combined well. Mix in the flour, baking powder and salt for about 2 minutes on medium speed. Stir in the bittersweet chocolate chunks and transfer the batter to the prepared baking dish.
- Bake until the top is shiny and set and the sides have begun to pull away slightly, about 35 minutes for fudgy brownies.
