This recipe is a result of the author'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.
Servings: 24 2 1/4 -by-2-inch brownies
- 12 ounces (3 sticks) unsalted butter
- 2 cups cocoa powder, sifted (natural, not Dutch processed)
- 6 large eggs
- 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.
From Food section editorial assistant Leigh Lambert.
Tested by Leigh Lambert.
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