I realized last week that I’d never made brownies from scratch before and it just didn’t seem right given how much I’ve been baking recently. So, I made these last Thursday for Shane to bring his coworkers as a Friday treat. They were quick and easy to put together and were a hit with everyone from what I hear! Shane loved the rich chocolate taste and fudgey texture. No more brownies from a box for us
from Baking Illustrated, by Editors of Cook’s Illustrated Magazine
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup unbleached all-purpose flour
Preheat oven to 350 F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the bottom and sides of the baking pan with foil or parchment paper and spray the foil or parchment paper with nonstick cooking spray.
In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.
Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then just stir in the flour with a wooden spoon until just combined.
Pour the mixture into the prepared pan, spread into the corners, and level the surface with a rubber spatula. Bake until slightly puffed and a toothpick inserted into the center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil or parchment paper and transfer to a cutting board. Cut and serve (or wrap uncut brownies in plastic and refrigerate for up to 5 days).