brownies

I have strong opinions about brownies, but mostly it boils down to this: brownies should be moist, rich, and chocolatey. That's why I use 3 forms of chocolate.

In fact, brownies are all about the chocolate so use the good stuff. For the cocoa powder, use Dutch process or extra brute. For the chocolate, use something you'd eat straight up. (I like Ghirardelli, which comes in 4 oz bars.) Finally, the chips add depth. Semi-sweet yields richness while milk provides caramel notes. Have fun with it.

Ingredients

2 eggs
1 tsp vanilla
1/2 tsp kosher salt
1 cup sugar
8 tbsp butter
4 oz bittersweet chocolate, chopped
1/2 cup all-purpose flour
1/2 cup Dutch process cocoa powder
1/4 cup chocolate chips (optional)

16 squares

Directions

Preheat oven to 350º.

In a standing mixer fitted with a whisk, combine the eggs, vanilla, and salt on high for a minute. Add the sugar until well combined. Remove the bowl and set aside.

Using a microwave, heat butter and chocolate for 30 second increments, stirring in-between to fully melt the chocolate. (Should only take about 1 minute total.)

Sift in the flour and cocoa powder into the egg mixture. Add the melted chocolate and chips. Use a spatula to stir just until combined.

Spread the batter out in a greased 8" square pan. Bake for 20 minutes.

Remove from the oven and cool before slicing.

30 minutes