BROWNIES
When you first bite into these chocolate pieces, the deep, dark cocoa flavor will hit. You will shut your eyes as words like dreamy, impeccable, and sexy flood your mind. A minute later you will pick up the knife and cut off another square, and feel no guilt for indulging again. makes 12 large or 24 small bars
8 tablespoons (1 stick; 113 g) unsalted butter, cold
8 ounces (226 g) bittersweet chocolate, chopped
¼ cup (25 g) Dutch process cocoa powder
1 cup plus 2 tablespoons (160 g) all-purpose flour
½ teaspoon baking powder
¾ teaspoon salt
4 large eggs
½ cup canola oil
1½ cups (297 g) granulated sugar
½ cup (99 g) packed brown sugar
2 teaspoons pure vanilla extract
Adjust an oven rack to the lower middle position. Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan and line a parchment sling.
In a medium saucepan over medium-low heat, melt the butter and the bittersweet chocolate until both are melted and smooth. Remove from the heat and add the cocoa powder, stirring until smooth. Set aside to cool slightly.
In a small bowl, whisk the flour, baking powder, and salt.
In a large bowl, whisk the eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and bake 22 to 27 minutes, until the sides of the brownies have set, the top is beginning to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the skewer should not be wet, but should have a good amount of crumbs clinging to it.
Transfer the pan to a wire rack and let cool completely. Use the parchment paper sling to gently lift the brownies from the pan. Cut them into squares.
VARIATION
peanut butter brownies • Take ¾ cup of creamy peanut butter and drop it in circles over the brownie batter before baking. Using an offset spatula or butter knife, drag the peanut butter through the top of the batter, making swirls. Bake as directed.