FUDGY BROWNIE

INGREDIENTS
1 stick unsalted butter, cut into large pieces, plus more for pan

3 tablespoons all-purpose flour, plus more for pan

6 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped

3/4 cup plus 2 tablespoons sugar, divided

1 large egg yolk plus 3 large egg whites, room temperature, divided

1/4 cup unsweetened cocoa powder, plus more for dusting

1/2 teaspoon coarse salt

DIRECTIONS

1. Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan. Melt butter and
chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from
heat, and whisk in 3/4 cup sugar. Whisk in egg yolk, then cocoa powder and salt.

2. Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high,
gradually beat in remaining 2 tablespoons sugar, and beat until soft, glossy peaks form, about 4
minutes.

3. Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites. Pour
batter into pan, and bake until set, about 33 minutes. Let cake cool completely in pan on a wire
rack. Remove side of pan, and dust top of cake with cocoa powder.