I have always loved chocolate and a warm rich, homemade brownie is my absolute weakness. This recipe is the best, because it’s the perfect balance of gooey and cakey. Not too dry, not too soft but perfectly perfect and delicious in every way.
Preheat oven to 350 degrees
Use a 9 x 13 pan
1 1/2 cups all-purpose flour
Sprinkle of unsweetened cocoa to prepare pan
1 teaspoon baking powder
1 teaspoon sea salt
1/2 pound butter (2 sticks) at room temperature (plus additional for the pan)
4 oz chopped, unsweetened chocolate
2 cups sugar
3 large eggs (room temperature)
1 teaspoon vanilla
1. Position the rack in the lower third of the oven. Butter a 9 x 13 pan and sprinkle with unsweetened cocoa powder.
2. In a medium bowl, whisk together the flour, baking powder and salt
3. Melt chocolate and butter together in a large bowl at 30 seconds intervals in the microwave. Stir in between intervals until the chocolate and butter are melted together completely and the texture is smooth.
4. Beat sugar into the chocolate mixture with an electric mixer at medium speed for about three minutes. Beat in eggs one at a time. Continue beating for one minute and then beat in the vanilla.
5. Stir, don’t beat, the flour mixture into the chocolate mixture just until incorporated.
6. Spoon and smooth the batter into the prepared pan.
7. Bake for 30 minutes or until a toothpick inserted into the middle comes out with only a few crumbs.
8. Brownies will be easier to cut if you let them cool on a wire rack for one hour…but who are we kidding?
Adapted from The Ultimate Brownie Cookbook by Bruce Weinstein