Ingredients :
4 oz. unsweetened chocolate
4 tbl.(2 oz.) unsalted butter, softened at room temperature; more for the pan
3/4 cup sugar
1 tbl. plus 1 tsp.light corn syrup
2 large eggs, at room temperature
2 tsp. vanilla extract
1/4 cup milk, lukewarm
1/2 cup all-purpose flour
1/2 tsp. baking powder
Pinch salt
1/2 cup nuts, coarsely chopped (optional)
Heat the oven to 350*.
In a double boiler over simmering water, melt the chocolate. Remove the pan from the heat; cool slightly. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
In a medium bowl, cream the butter with a fork. Beat in the sugar and corn syrup; be sure there are no lumps in the mixture. Add the eggs, one at a time, whisking thoroughly. Add the vanilla and milk. Whisk until incorporated, about 30 seconds.
Whisk in the melted chocolate, beating until the batter is smooth and has thickened slightly, 30 to 60 seconds. Stir together the flour, baking powder, and salt so they’re well blended; stir the dry ingredients into the chocolate mixture until incorporated. Stir in the chopped nut (if using).
Place into the prepared pan and bake until a toothpick inserted in the middle comes out clean with a few moist crumbs clinging to it, 20 to 30 minutes.
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