Recipe Intro From feedfeed
This recipe is slighlty adapted from Alice Medrich.
Prep time 15 minutes
Cook time 25 minutes
Yield: Serves or Makes 16-25
Preheat oven to 325°F. Line a 8″ square pan with parchment paper leaving 2 inches overhang.
In a heatproof bowl combine the butter, sugar, cocoa powder, and salt, place it in a skillet of simmering water. Stir until the butter melts and the mixture is smooth. Once the mixture is hot (140°F), remove the bowl from the skillet 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.