Who doesn’t need another brownie recipe?? Borrowed from ‘Dorie’s Cookies’ by Dorie Greenspan, this is the recipe for ‘the best’ brownies, from a good friend of hers…and oh my goodness these are good! – enjoy!
1 c. + 2 T. flour AND 1 1/3 c. cocoa
1/2 c. + 3 T. butter, cubed and at room temperature
2 1/2 c. sugar AND 1/4 t. fine sea salt
1 t. vanilla
4 eggs, lightly beaten, at room temperature
Preheat the oven to 325, butter a 9 x 13 cake pan and line the bottom with parchment. In a medium bowl, whisk (or sift) together the flour and cocoa and set aside, then using your electric mixer with the paddle attachment, beat together the butter, sugar and salt for about 3 minutes on low speed. Add in the vanilla and beat again.
Now switch to your whisk attachment and pour in the eggs. Beat on medium-high speed for about 5 minutes until the mix has at least doubled in volume. Take off the bowl and use a spatula to fold in the flour and cocoa – your batter will collapse, and it will take several folds to achieve batter with no dry ingredients poking out anywhere. Scrape the batter into the pan and smooth the top.
Bake for about 35 minutes until the center is set and most likely has a few cracks in it, then transfer the pan to a rack and allow the brownies to cool completely before cutting them into bars.
- Category: Cakes, Squares, Freezes Well