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Author Notes: This is one of many mistake-proof recipes from Dana Cowin's latest book, Mastering My Mistakes in the Kitchen. —Merrill Stubbs
Makes 1 dozen brownies
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 4 ounces high-quality semisweet chocolate (60 to 70% cacao), finely chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter, diced
- 1 1/4 cups sugar
- 3 large eggs, at room tempature
- 1 teaspoon pure vanilla extract
- 1/4 cup cocoa nibs (optional)
- Heat the oven to 350° F. Line an 8-inch square baking pan with foil or parchment paper, leaving a 2 -inch overhang on two opposite sides. This will make it easy to remove the brownies once they're baked.
- Sift together the flour, cocoa powder, and salt into a medium bowl. Whisk well and set aside.
- Bring a medium saucepan of water to a boil, then turn the heat down to low. Put the chocolate and butter in a medium stainless steel bowl and set it over the pan, being sure not to let the bowl touch the water. Stir the butter and chocolate together until they're completely melted, 3 to 5 minutes.
- Remove the bowl from the heat and place it on a kitchen towel to capture any condensation. Whisk in the sugar. Let the chocolate mixture cool slightly, then whisk in the eggs and vanilla until smooth.
- Use a rubber spatula to fold in the flour mixture. Fold in the cocoa nibs if you're using them.
- Transfer the batter to the prepared baking pan. Tap the baking pan on the work surface to release air bubbles. Bake, rotating the baking pan halfway through, until a toothpick inserted in the middle comes out with some fudgy crumbs attached (you don't want it to come out clean -- that means you've over cooked your brownies!), 40 to 45 minutes. Remove the pan from the oven and allow the brownie to cool completely on a cooling rack.
- Lift the slab of brownies out the pan by the overhanging foil and cut into 12 squares.
- This recipe is a Community Pick!