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

Rich Fudgy Brownies
From Nicole Rees in Fine Cooking

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

  1. Position rack in center of oven and heat to 350F.
  2. Butter and flour a 9" square pan, tapping out excess flour. [I decided to use cocoa powder instead of flour.]
  3. Melt butter in medium saucepan over medium heat.
  4. Remove pan from heat - whisk or stir in sugar, followed by all four eggs and vanilla.
  5. 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.
  6. Spread batter into prepared baking pan, smoothing so it fills the pan evenly.
  7. Bake until a toothpick or skewer comes out clean (there will be a few clumps clinging to it) — this will take about 40 minutes.
  8. Let brownies cool completely in the pan on a rack.

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