Oral Allergy Syndrome Friendly Classic Bittersweet Brownies
Total time1 hr 15 min
Prep time15 min
Cook time30 min
4.6(5)
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Learn more →Ingredients
16 servings
- 1 cup (2 sticks) unsalted butter
- 4 oz bittersweet chocolate (60–70% cacao), roughly chopped
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup dutch-process cocoa powder
- 1 tsp fine salt
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
- 2
Melt the butter in a large saucepan over medium-low heat. Add the chopped bittersweet chocolate and stir constantly until fully melted and smooth, about 2 minutes. Remove from heat and let cool for 5 minutes.
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