Fudgy Double-Chocolate Brownies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sam Worley
Brownies can go two ways—fudgy or cakey—and these rich, decadent squares decidedly fall into the fudgy category.
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, plus more for pan, if needed
- 12 ounces bittersweet chocolate (about 70 percent), chopped
- 3 tablespoons unsweetened cocoa powder, sifted
- 6 large eggs, at room temperature
- 3 cups sugar
- 1 1/2 teaspoons salt
- 2 1/4 cups cake flour
Instructions
- Preheat oven to 325 °F. Grease a 13x9" baking pan with room temperature butter or nonstick cooking spray, line the bottom with parchment, leaving a generous overhang on both long sides, and grease parchment with room temperature butter or nonstick cooking spray.
- Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat and set aside.
- Whip eggs, sugar, and salt in bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) on high speed, until tripled in size and lightened in color, 4 –5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate.
- Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts, gently folding with spatula after each addition. Pour evenly into prepared pan. Smooth top of batter with spatula.
- Bake brownies, rotating in oven halfway through, until sides are visibly baked and center is set, 50 –55 minutes. Transfer to a wire rack. After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan. Place brownies on parchment on a cutting board and cut into 15 –18 pieces.
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