Moist German Chocolate Brownies
Super moist and delicious.
Yield
16 servingsPrep
10 minCook
30 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
unsweetened chocolate
chopped |
|
| 8 | tablespoons |
butter, unsalted
cut into pieces |
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
unsweetened chocolate
chopped |
|
| 1.2E+2 | ml |
butter, unsalted
cut into pieces |
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 158 | ml |
all-purpose flour
|
|
Directions
Preheat oven to 350℉ (180℃). Line 8-inch baking dish with aluminum foil and spray with non-stick cooking spray.
In a small bowl melt the butter and chocolate in small bowl, either over a pot with simmering water or in the microwave, stirring occasionally. Cool slightly.
In a medium bowl whisk together the sugar, baking powder, salt, eggs, and vanilla. Whisk in the chocolate mixture until smooth.
Stir in flour until no streaks of flour remain. Scrape batter into the prepared foil line pan and even out with a spatula.
Bake in the preheated oven until a toothpick inserted halfway between edge and center of pan comes out clean, about 20 to 25 minutes.
Using the foil, lift the brownies from the pan to a cutting board. Remove the foil by sliding it out and cut into 2 inch squares.
Will keep in an airtight container for several days.
