Brownies
ingredients
- 10 tablespoons (145 g) unsalted butter
- 1 1/4 cups (250 g) granulated sugar
- 3/4 cup and 2 tbs (80 g) unsweetened cocoa powder
- 1/4 rounded tsp kosher salt
- 1 tsp vanilla extract
- 2 large cold eggs
- 1/2 cup (65 g) all-purpose flour
steps
- Place oven rack in lower third of oven and heat to 325 degrees F. Line bottom and sides of an 8-inch square baking pan.
- Add enough water to a medium saucepans so that it is 1 to 2 inches deep. Heat water until barely simmering.
- Combine butter, sugar, cocoa powder, and the salt in a medium bowl. Stir mixture occasionally until the butter has melted and the mixture is quite warm. It will be gritty until you add the eggs.
- Remove the bowl from heat and let cool 3-5 minutes until only warm. Stir in vanilla.
- Add eggs one at a time stirring vigourously after each one.
- When the batter looks thin and shiny and well blended, add the flour and stir until fully incorporated, then beat with a wooden spoon or spatula for 40 to 50 strokes. Spread evenly in lined pan.
- Place pan in oven and bake the brownies for 20 to 25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs. Brownies are done when the edges look dry and the center looks slightly underbaked.
notes
- Since the recipe calls for so much butter and so little flour, it is vital that the batter is beaten vigorously enough so that it emulsifies.
Otherwise, you risk the fat seeping out when baking in the oven.
Just after adding the flour, you should be beating for about 40 strokes until the batter becomes very thick and begins to pull away from the sides of the bowl.