This recipe is slighlty adapted from Alice Medrich.
- 10 tablespoons unsalted butter
- 1 1/ 4 cups sugar
- 3/ 4 cup plus 2 tablespoons unsweetened cocoa powder, natural or dutch process
- 1/ 4 teaspoon salt
- 1/ 2 teaspoon vanilla extract
- 2 large eggs, cold
- 1/ 2 cup all purpose flour
- 3/ 4 cup dark chocolate, finely grated
Preheat oven to 325°F. Line a 8″ square pan with parchment paper leaving 2 inches overhang.
Set up a double boiler. In a heat safe bowl combine the butter, sugar, cocoa powder, and salt, place over a pot of simmering water. Make sure the water is not touching the bottom of the bowl. Stir until the butter melts and the mixture is smooth. Once the mixture is hot (140°F), remove the bowl from the pot and let it cool until it’s only warm. Using a wooden spoon stir in the vanilla, then add the eggs, stirring vigorously after each one. Once the batter looks shiny and well-blended, stir in the flour and the chocolate, until no streaks remain. Vigorously beat the batter for 40 strokes.
Spread the batter evenly into the pan. Bake until a toothpick plunged in the middle comes out slightly moist with batter, 20 to 25 minutes. Remove and let cool completely before lifting out of the pan and transferring to a cutting surface. Cut to your desired size.