Wednesday, February 7, 2007
Makes twenty-four 2 1/4 -by-2-inch brownies
This recipe is a result of Leigh Lambert's many experiments to create the perfect brownie: thick, moist and chocolaty. These are for purists who like nothing but brownie in their brownie, but chocolate chips or toasted chopped walnuts could be added.
12 ounces (3 sticks) unsalted butter
2 cups cocoa powder, sifted (natural or Dutch process)
2 cups sugar
2 cups packed light brown sugar
2 tablespoons vanilla extract
2 cups flour
1 teaspoon kosher salt
Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray.
Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.
In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.
Per brownie: 310 calories, 4 g protein, 46 g carbohydrates, 14 g fat, 83 mg cholesterol, 8 g saturated fat, 108 mg sodium, 2 g dietary fiber
Recipe tested by Leigh Lambert; e-mail questions email@example.com