If you find these brownies are a bit on the semi-sweet side, add more sugar to the batter. You will notice no "chocolate" is added to this recipe.
Ingredients
2/3 cup butter
1 1/4 cups sugar
3/4 cup rounded unsweetened cocoa powder (slightly more than 3/4 cup)
1/4 rounded teaspoon salt
1 teaspoon vanilla extract
2 eggs
1/2 cup flour
2/3 cup chopped pecans, optional
Stuff you will need
Sauce pan
Metal Mixing bowl
Mixing spoon or spatula (Do no use wire wisk, trust me)
8x8 baking pan
Parchment paper
Directions
Position an oven rack in the lower third of the oven and heat to 325 degrees F.
Line the bottom and sides of an 8 inch square baking pan with parchment paper, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
Add enough water to a saucepan so that it is 2 inches deep. Heat water until barely simmering. Test to see if the mixing bowl bottom will touch the water. If yes, you have too much water.
Combine butter, sugar, cocoa powder, and salt in the mixing bowl.
Place the mixing bowl over the simmering water. Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour. (You can use a wire whisk here if you like)
Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. Stir in the vanilla with a spoon. Then add the eggs, one at a time, stirring vigorously after each one. (Wire whisk ok here too)
When the batter looks thick, shiny, and well blended, add the flour and stir until fully incorporated, then beat with the mixing spoon for 40 to 50 strokes. (The batter will be thick and this is where you will regret using the wire whisk). Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer, NOT an immersion blender). If you are adding the pecans, this is when you would add them. Spread batter evenly in lined pan.
Bake the brownies for 25 minutes. The brownies may look under baked. But it will continue to cook as it cools on the cutting board.
Cool completely then remove from pan. See how easy it was, now that you left the two sides overhang with the parchment paper?
For the cleanest lines when cutting, place brownies into the freezer for 30 minutes to firm up.
Cut into 16 squares.
Comments and suggestions are ALWAYS welcome!
