Ingredients for Bittersweet Chocolate Brownies Macrina Bakery
- 6 ounces (170g) bittersweet chocolate, chopped
- 6 tablespoons (85g) unsalted butter, cut into cubes
- ¾ cup (150g) granulated sugar
- 2 tablespoons (15g) all-purpose flour
- 3 large eggs
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How to Make Bittersweet Chocolate Brownies Macrina Bakery
- Combine 6 ounces (170g) bittersweet chocolate, chopped, and 6 tablespoons (85g) unsalted butter, cut into cubes, in a medium microwave-safe bowl.
- Cover with plastic wrap, leaving a small vent, and microwave on medium power for 3 minutes. Stir well.
- Let the chocolate mixture cool completely to room temperature.
- Preheat oven to 325°F (160°C). Lightly grease an 8x9 inch or 9-inch square baking pan.
- In a stand mixer bowl, combine ¾ cup (150g) granulated sugar and 2 tablespoons (15g) all-purpose flour. Mix on low speed for 30 seconds.
- Increase speed to medium and add 3 large eggs, one at a time, mixing well after each addition.
- Reduce mixer speed to low and gradually drizzle in the cooled melted chocolate mixture.
- Increase speed to medium and mix for about 1 minute, or until the batter is light, fluffy, and mousse-like.
- Pour the batter into the prepared baking pan and spread evenly with a rubber spatula.
- Bake on the center rack of the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the brownies cool completely in the pan before cutting into squares. Cooling on a wire rack is recommended for even cooling.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
101g
Fat
59g
Carbs
9g