adapted from Kitchen Addiction
12 T. unsalted butter
1 c. cocoa (Callbeaut)
2 c. sugar
3 eggs
1 T. vanilla
1 c. flour
1/2 t. table salt
1 1/4 c. bittersweet chocolate chunks (optional)
Preheat the oven to 350˚. Spray an 8" square metal or stoneware pan (not sure about how glass will perform) with Pam. Set aside.
Melt the butter in a medium microwave-safe mixing bowl for about 1 minute, until completely warm so that it's quite hot but not boiling. Whisk in the cocoa immediately until the cocoa has completely melted and the mixture is smooth.
With a wooden spoon, stir in the sugar until evenly combined, then completely stir in the eggs and vanilla. Sift in the flour and salt. Completely stir in the flour until there are no white bits left. Stir in any optional ingredients you may be using. You may add nuts but in my opinion nuts have no place in brownies.
Bake 32-37 minutes. Brownies are done when they have pulled away from the sides and, more importantly, when they feel slightly firm and crusty when pressed gently in the center. A toothpick in the center will still have crumbs, but a toothpick inserted one inch from the edge should come out clean. And the best sign of all that they're done: you can smell them throughout the house. It's odd, but the smell of baked food is at its peak just as it is finally done, and two minutes before it's overcooked. If they go too long, the edges will turn a darker brown and begin to burn a touch. (They're quite forgiving if this happens, though. Just cut the edges off and no one will know.) Remove to a cooling rack to cool, and cool completely before cutting. For the cleanest edges, chill the brownies completely in the refrigerator before cutting.
1 c. cocoa (Callbeaut)
2 c. sugar
3 eggs
1 T. vanilla
1 c. flour
1/2 t. table salt
1 1/4 c. bittersweet chocolate chunks (optional)
Preheat the oven to 350˚. Spray an 8" square metal or stoneware pan (not sure about how glass will perform) with Pam. Set aside.
Melt the butter in a medium microwave-safe mixing bowl for about 1 minute, until completely warm so that it's quite hot but not boiling. Whisk in the cocoa immediately until the cocoa has completely melted and the mixture is smooth.
With a wooden spoon, stir in the sugar until evenly combined, then completely stir in the eggs and vanilla. Sift in the flour and salt. Completely stir in the flour until there are no white bits left. Stir in any optional ingredients you may be using. You may add nuts but in my opinion nuts have no place in brownies.
Bake 32-37 minutes. Brownies are done when they have pulled away from the sides and, more importantly, when they feel slightly firm and crusty when pressed gently in the center. A toothpick in the center will still have crumbs, but a toothpick inserted one inch from the edge should come out clean. And the best sign of all that they're done: you can smell them throughout the house. It's odd, but the smell of baked food is at its peak just as it is finally done, and two minutes before it's overcooked. If they go too long, the edges will turn a darker brown and begin to burn a touch. (They're quite forgiving if this happens, though. Just cut the edges off and no one will know.) Remove to a cooling rack to cool, and cool completely before cutting. For the cleanest edges, chill the brownies completely in the refrigerator before cutting.
Note: this recipe can easily be doubled and baked in a 9"x13" pan. The baking time will probably increase a bit, so note the instructions on how to tell when they're done. I have quadrupled the recipe and baked it in a half sheet pan (17.5" x 12.5"). I baked it at 325˚ for 55 minutes, it worked very well. I have these on hand almost always for surprise occasions and visitors, just cut them up and freeze them and they are good for a really long time.
