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Recchiuti fudgy brownies

Recchiuti fudgy brownies
Lawrence K. Ho / Los Angeles Times

Dear SOS: Recchiuti Confections has a store in the Ferry Building in San Francisco, where I had the most incredible dark chocolate brownie I have ever tasted. I was hoping that you might be able to get the recipe. Louis ... Read more

Total time: 1 hour | Serves 12 to 16
  • 1 cup (2 sticks) softened butter
  • 5 ounces top-quality
  • unsweetened chocolate, coarsely chopped
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 teaspoons salt
  • 1 cup plus 2 tablespoons flour, sifted
  • 1 cup top-quality semisweet (62% cacao) chocolate, cut into chunks (5 ounces)
  • High-quality cocoa powder

Step 1Heat the oven to 350 degrees. Line a 9-inch square pan with parchment paper and spray with nonstick spray.

Step 2Place the butter and unsweetened chocolate in a double boiler over simmering water. Melt until smooth. Cool until warm to the touch, then stir in the sugar.

Step 3In a separate bowl, beat the eggs and salt. Fold the chocolate mixture into the egg mixture. Fold in the flour until just incorporated, being careful not to overmix. Fold in the semisweet chocolate chunks.

Step 4Pour the batter into the prepared pan and bake 45 to 50 minutes, rotating the pan halfway through the baking time. When finished, a skewer inserted in the center will come out looking damp. The edges will be crusty, and the center will feel slightly firm. Do not overbake; the brownies will be dense, soft and fudgy.

Step 5Cool for at least an hour before cutting the brownies into pieces and sprinkling them with cocoa powder.


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