FRASER ELISABETH TAN, PHD

Dark Cocoa Brownies

Autumn first made these with King Arthur's Double Dark cocoa powder, and we'll never go back - it makes the deepest, moistest, most chocolatey brownies you've ever had. Deep, rich, fudgy - these are sinfully easy and delicious. And to make them even better, throw in some peppermint juniors or peppermint pieces, or chocolate chips. (But never nuts! No nuts in my brownies!)

16-25 brownies VEG

Ingredients

  • 10 tablespoons (140 grams) unsalted butter
  • 1 1/4 cups (250 grams) granulated sugar
  • 3/4 cup plus 2 tablespoons (65 grams, may vary by brands) unsweetened cocoa powder (natural or Dutch-process)
  • 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt)
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, cold
  • 1/2 cup (65 grams) all-purpose flour

Directions

  1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
  2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and gently melt together in the microwave. Once the butter is partially melted, remove from the microwave and stir to finish melting the rest.
  3. Set the bowl aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
  4. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in any mix-ins, if using. Spread evenly in the lined pan.
  5. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took Deb at least 10 minutes longer to get them set. Let cool completely on a rack. (Throw them in the fridge or freezer for a while; it’s the only way to get them to cut with clean lines.)
  6. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Source: Smitten Kitchen