Ingredients
10 tablespoons (145g) unsalted butter
1 ¼ cups (250g) granulated sugar
3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large fridge-cold eggs
1/2 cup (65g) all-purpose flour
2/3 cup (80g) chopped chocolate chips, walnuts, or pecans, optional
Directions
1Position an oven rack in the middle of the oven and heat to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper.
2Add the butter to a medium saucepan. Place over medium heat and cook until the butter melts completely, then turn off the heat.
3While the butter is hot, stir in the sugar, cocoa powder, vanilla, and salt. Stir well until blended.
4Set the saucepan aside to cool until the mixture is warm, not hot, about 10 minutes.
5Add the cold eggs, one at a time, beating vigorously until well incorporated.
6When the batter looks thick and glossy, add the flour. Beat vigorously for about a minute, until the batter is very thick and pulls away from the sides of the bowl.
7Stir in nuts or chocolate chips (optional).
8Spread the thick brownie batter evenly in the prepared pan, pushing the batter into the corners.
9Bake the brownies until the edges look dry and the middle is slightly underbaked, 20 to 30 minutes. As the brownies cool, they firm up but will always be moist and fudgy in the middle.
10Cool completely before removing the brownies from the pan (this step is essential and helps the brownies set). Cut into 16 squares. For clean edges, use a chef’s knife and wipe it clean after each slice. For guaranteed perfect edges, chill the brownies in the fridge for 1 to 2 hours before slicing.
Adapted from: https://www.inspiredtaste.net/24412/cocoa-brownies-recipe/
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