COCOA BROWNIES
We’ve made lots of brownie recipes in our time, but this one, inspired by Alice Medrich, the queen of all things chocolate, might be our favorite. These brownies err on the more fudgy—rather than cakey—side, and are deeply, intensely chocolatey, perfect for snacking or mixing into Butterscotch and Brownies Ice Cream.
MAKES 64 (1-INCH) BROWNIES
10 tablespoons (1¼ sticks/141 grams) unsalted butter
1 cup (200 grams) granulated sugar
1 cup (110 grams) unsweetened cocoa powder
½ teaspoon (2 grams) kosher salt
½ teaspoon pure vanilla extract
2 large eggs, cold
½ cup plus 2 tablespoons (79 grams) all-purpose flour
1. Preheat the oven to 325˚F; position a rack in the lower third of the oven. Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving a generous overhang on two opposite sides.
2. In a medium heatproof bowl, combine the butter, sugar, cocoa, and salt, and set the bowl over a saucepan of gently simmering water (the bottom of the bowl should not touch the water). Stir from time to time until the butter has melted and the mixture is smooth. Dip your finger in the mixture; it should be hot enough that you will want to remove it rather quickly. Transfer the bowl to the counter and set it on a kitchen towel to prevent shifting; let the mixture cool to warm.
3. Using a sturdy spatula or a large wooden spoon, stir in the vanilla and the eggs, one at a time. When the batter is thick, shiny, and emulsified, add the flour and stir until incorporated; then beat vigorously for 35 to 40 strokes (we suggest keeping count!). Spread the batter evenly in the prepared pan.
4. Bake for 30 to 35 minutes, until a toothpick inserted into the center emerges slightly moist with batter. Let the brownies cool completely in the pan on a wire rack.
5. Using the parchment overhang, lift the brownies out of the pan and place them on a cutting board. Cut into squares of your desired size—we like the 1-inch bite-size squares.