It had been dawning on me that the surest way to achieve brownie nirvana, the kind of fudgy chocolatiness that wimpy people say is too chocolaty (and then go on to polish off another brownie or two), is best achieved by combining cocoa powder and melted chocolate.
From The Mom 100 Cookbook by Katie Workman (Workman Publishing; 2012)
|1 cup unsalted butter, plus butter for greasing the baking pan||1 tablespoon pure vanilla extract|
|Nonstick cooking spray (optional)||3 large eggs|
|1/2 cup unsweetened Dutch-processed cocoa powder||1 1/2 cups all-purpose flour|
|2 1/2 cups granulated sugar||3 ounces unsweetened chocolate|
|1/2 teaspoon kosher or coarse salt|
Preheat the oven to 350°F. Generously butter a 13 by 9–inch baking pan or spray it with nonstick cooking spray.
Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don’t have a chance to cook at all before they are blended in. Blend in the flour.
Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.
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