This is my favorite brownie recipe. It’s so easy and turns out perfectly every time–moist and fudgy with a shiny, crackled top. You can find the original recipe on CHOW. I remember its author, Aida, working tirelessly to come up with the easiest and best brownies back when we both worked there–and she succeeded! I follow it almost exactly, but add an extra tablespoon of cocoa powder and substitute 1/2 teaspoon espresso powder for the brewed espresso. Read on for the recipe…
6 ounces bittersweet chocolate (not unsweetened)
1 stick unsalted butter, cut into chunks
2 large eggs
1 cup granulated sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon espresso powder
1/2 teaspoon coarse salt
1 cup all-purpose flour
- Heat oven to 350 degrees with rack in center. Line a glass (8×8) baking dish with foil; butter and flour foil or lightly coat with cooking spray. Melt the chocolate and butter over medium-low heat, stirring until smooth. Set aside and cool slightly.
- In a large bowl, whisk together eggs and sugar until smooth and uniform. Whisk in cocoa, vanilla, espresso, and salt. Add melted chocolate and whisk until smooth. Add flour and stir until just combined (no white streaks should remain.) Pour batter into prepared pan and smooth top. Bake until a toothpick inserted into center comes out with moist crumbs attached, about 25 to 30 minutes. Cool completely; lift brownies from pan, remove foil, and cut into squares.
I’m glad I made them, because after they were cooled and cut, I noticed someone shoveling my walk. My sweet next-door neighbor was digging us out (no small feat, since there are about 16 stairs down to our front door!). I ran to the stove, quickly made some hot chocolate, and left a warming treat to greet her on the front step.