We like cookies, we like ice cream, we like cake—we’re equal
opportunist dessert consumers. But when it comes to the one dessert we would
bring to a desert island, brownies win every single time. Here is the best
recipe we’ve baked, tasted and baked again for our favorite boys.
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cups plus 2 tablespoons unsweetened cocoa powder (natural or
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour (2 1/2 ounces)
2/3 cups walnut or pecan pieces (optional)
Preheat the oven to 325 degrees.
Spray an 8-inch by 8-inch baking pan with cooking spray, and then line it with
parchment paper so the parchment hangs over the sides. For good measure, spray
the parchment paper, too. No sticking here!
Set up a double boiler: Place a
medium-sized pot of simmering water over low heat, and then fit a heatproof
bowl into the top of it. The simmering water should not touch the bottom of the
Now put the butter, sugar, cocoa
and salt into the heatproof bowl. Stir occasionally as it melts, and when it’s
all melty and gooey and combined, remove the bowl from the pot. Let it cool to
just about room temperature.
Add the vanilla, then the eggs
one at a time, stirring vigorously after each one so that the yolk and white
are completely combined. Add the flour and stir just until it disappears, then
beat the batter for 40 strokes. Stir in the nuts (if you’re adding nuts), then
pour into your prepared pan. Use a spatula to spread it evenly into the corners
of the pan.
Bake about 20 to 25 minutes—until
a toothpick comes out mostly clean. Take it out and let it cool completely on a
wire rack. Then cut this bad boy up into squares. This recipe will make 25
small squares, 16 larger ones or 9 big brownies. Yum!
BY GL ON 1/6/2014 3:12:00 PM
POSTED IN sweet treats, chocolate, easy party food, brownies