Updated: May 3
Easy to make, easy to eat!
Rich and dense on the inside and crispy on top.
10 tbsp unsalted butter
1 1/4 cups of sugar
3/4 cups plus 2 tbsp unsweetened cocoa powder
1/4 tsp of salt
1 tsp vanilla extract
2/3 cup of walnuts or pecans (optional-not shown in photo)
Preheat oven to 325°F
Line an 8x8inch pan with parchment.
Try the double boiler method to melt the butter, sugar, cocoa powder and salt. (Or use the microwave to melt the butter but the boiler method gives a crispy top) Use one pot with 1-2" of boiling water at a simmer, not letting the water touch the bottom of the pot on top. Add the ingredients to the pot on top, stirring occasionally until the butter melts and you have a grainy mixture.
Remove the top pot and let cool for 3-5 minutes. 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, shinny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. Beat vigorously by hand or with a hand blender to ensure all ingredients are blended and no fat separation occurs.
Stir in nuts, if desired and spread evenly into the lined pan.
Bake brownies for 25-35 minutes or until a toothpick can be inserted into the center and comes out with only a few moist crumbs. Brownies are done when the edges look dry and the middle still looks slightly underbaked.
Cool completely, then remove from pan.
Makes 16 brownies or less if you like to cut them big!