Perfect Brownies

By á-17891

Looking for the perfect brownies? This recipe is for you! Whether you prefer your brownies to be fudgy or chewy, this recipe has you covered. Awesome served with cold milk. Enjoy!

Ingredients

• 1/3 cup cocoa powder
• 1/2 cup + 2 tablespoons all-purpose flour
• 1/2 teaspoons kosher salt
• 10 tablespoons unsalted butter
• 4 ounces bittersweet chocolate or chocolate chips, chopped (I used Hershey's Special Dark choc. chips, about 3/4 cups)
• 1 1/4 cups granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees fahrenheit. Line an 8x8 baking pan with foil so that the foil hangs over the edges like handles for easy lift-out later. Butter the foil.

In small bowl, whisk together cocoa, flour and salt. Set aside.

Melt butter over double boiler. Add sugar and chopped chocolate and whisk until chocolate melts and mixture is fairly smooth (it will be grainy). Remove from heat. Allow to cool slightly.

Add eggs to lukewarm chocolate mixture and beat with an electric mixer on medium for about 1 minute, until smooth. Add vanilla extract and beat to combine.

Add flour mixture to chocolate mixture and beat on medium for about 3 minutes, until smooth (see note).
Pour into lined pan and spread evenly over the bottom.

Bake for about 50 minutes for very fudgy brownies (like those pictured), until toothpick inserted in brownies comes out mostly clean. For chewier brownies, bake for another 5 to 15 minutes, until toothpick comes out clean.

Allow the brownies to cool for at least 15 minutes in pan on rack (they firm up as they cool in the pan).

Remove carefully from pan and allow to cool on rack.

Note: The beating time is necessary in this recipe, so don't hesitate to use the mixer. I've tried several different brownie recipes and techniques, and I'm usually a big whisk fan, but the batter needs the beating time listed. It part of what makes them perfect.

To store, wrap in plastic or store in airtight container at room temperature.