Bittersweet Chocolate Brownies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 2 large eggs 
• 0.7 cup flour all-purpose plus more for the pan
• 0.3 teaspoon kosher salt 
• 8 ounces bittersweet chocolate coarsely chopped (at least 70 percent cacao)
• 0.5 cup sugar 
• 6 tablespoons butter unsalted plus more for the pan
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• double boiler
• baking pan
• toothpicks
• skewers

Directions

1. Preheat oven to 350 F.Coat an 8-inch-square baking pan with butter.
2. Add a spoonful of flour, tilt to coat, and tap out any excess; set aside.In a double boiler or a large heatproof bowl placed over a pan of simmering water, combine the chocolate and butter.
3. Heat, stirring occasionally, until the chocolate melts.
4. Remove from heat; let cool. Meanwhile, combine the flour, baking powder, and salt in a medium bowl; set aside.
5. Whisk the eggs and vanilla extract in a large bowl until foamy.
6. Add the sugar and whisk until light and frothy, about 1 minute. Slowly stir in the cooled chocolate mixture.
7. Add the flour mixture in 2 batches, whisking until incorporated after each addition. Scrape the batter into the prepared pan.
8. Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean, 20 to 25 minutes (a bit of moist batter should cling to the skewer).
9. Transfer the pan to a rack to cool for 10 minutes before slicing.