Servings: 16 brownies
- 8-inch square baking pan
- Double boiler
- Parchment paper or aluminum foil
- 10 tbsp unsalted butter
- ¾ cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 pinch of salt
- 2 large eggs
- ½ cup all-purpose flour
- Position an oven rack in the lower third of the oven and heat to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides.
- In a double boiler, combine butter, sugar, cocoa powder, and salt until the butter has melted and the mixture is warm.
- Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. Stir in the vanilla with a spoon. Then 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 fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be thick). Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl. Spread evenly in lined pan.
- 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. As a visual test, brownies are done when the edges will look dry and the middle still looks slightly underbaked. An extra 5-10 minutes may be necessary.
- Cool completely then remove from pan. For the cleanest lines when cutting, place into the freezer for 20 to 30 minutes to firm up. Cut into 16 squares.
I like my chocolate very dark, but you may prefer 1 cup or 1 1/4 cup granulated sugar instead. You should be able to do step 2 in a microwave, but I haven’t tried.