One-Pound Chocolate Brownies
Makes 16 servings
  • 2 (4-ounce) bars (230 grams) 70% cacao extra bittersweet chocolate, finely chopped
  • 1 cup (227 grams) unsalted butter, cubed
  • ⅓ cup orange marmalade
  • ⅓ cup half-and-half
  • 2¼ cups (450 grams) granulated sugar
  • 1½ cups (188 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • 1 teaspoon (5 grams) baking powder
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 (4-ounce) bars (230 grams) 60% cacao bittersweet chocolate, chopped
  • Garnish: unsweetened cocoa powder
  1. Preheat oven to 350°F. Line a 13x9-inch baking pan with parchment paper, and spray pan with cooking spray.
  2. In the top of a double boiler, place 70% chocolate and butter. Cook over simmering water, stirring occasionally, until mixture is smooth. Remove from heat. Stir in orange marmalade and half-and-half.
  3. In a large bowl, whisk together sugar, flour, cocoa, and baking powder. Stir in melted chocolate mixture, eggs, and vanilla until moistened. Stir in 60% chocolate. Spread batter into prepared pan.
  4. Bake until brownies are beginning to loosen around the edges, about 30 minutes. Let cool completely in pan. Sift cocoa powder over cooled brownies before serving.
Recipe by Bake from Scratch at