This week YumJimmy asked if I could bake something that he would like. In other words, he wanted to know if I could bake something containing a lot of chocolate and not much else. Initially I thought I'd make cupcakes, but have already baked great chocolate ones this year. So after about two seconds more of thought, I decided to treat him to a batch of super-rich brownies. To check out the simple, stove-top recipe — and you really should, it makes the best brownies — read more
8 oz (1 cup) unsalted butter plus enough softened unsalted butter to grease the pan
3 oz (2/3 cup) unbleached all-purpose flour plus enough to line the pan
2 cups granulated sugar
4 large room temperature eggs [this seriously makes a difference]
1/2 tsp vanilla extract
2 1/2 oz (3/4 cup) unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp table salt
- Position rack in center of oven and heat to 350F.
- Butter and flour a 9" square pan, tapping out excess flour. [I decided to use cocoa powder instead of flour.]
- Melt butter in medium saucepan over medium heat.
- Remove pan from heat - whisk or stir in sugar, followed by all four eggs and vanilla.
- Stir in flour, cocoa, baking powder and salt. Go slowly to keep the ingredients from flying out of the pan. Stir until smooth and uniform.
- Spread batter into prepared baking pan, smoothing so it fills the pan evenly.
- Bake until a toothpick or skewer comes out clean (there will be a few clumps clinging to it) — this will take about 40 minutes.
- Let brownies cool completely in the pan on a rack.