RCI-BR.005.0507.001
Polka-dot Brownies
Polka-dot Brownies from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- semisweet chocolate coarsely chopped or 3 oz semisweet chocolate chips3 oz
- ½ cup
- 4 large
- ½ cup
- 1 tsp
- ¼ tsp
- ¾ cup
- confectioners' sugar and/or unsweetened cocoa powder to garnish (optional)1 unit
Method
1
Preheat oven to 350°F. Line a square or rectangular baking pan with parchment paper, leaving an overhang for easy removal.
2
Combine the semisweet chocolate and reduced calorie margarine in a heatproof bowl. Melt together over a double boiler or in a microwave in 30-second intervals, stirring until smooth.
3 minutes
3
Whisk the room temperature eggs and granulated sugar together in a separate bowl until light and pale, about 2 minutes.
4
Add vanilla extract and salt to the egg mixture, then fold in the melted chocolate and margarine gently until just combined.
5
Sift the all-purpose flour over the chocolate mixture and fold until no streaks of flour remain.
6
Pour the batter into the prepared pan, spreading it evenly.
7
Bake at 350°F for 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
25 minutes
8
Cool the brownies in the pan on a wire rack until completely set, about 30 minutes.
9
Turn the brownies out onto a cutting board using the parchment overhang and cut into squares.
10
Dust the tops with confectioners' sugar and/or unsweetened cocoa powder if desired before serving.