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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe comes from Fine Cooking Ingredients:
8 ounces unsalted butter, plus enough softened unsalted butter to grease the pan |
3 ounces unbleached all-purpose flour, plus enough to line the pan |
2 cups granulated sugar |
4 large room temperature eggs (this seriously makes a difference) |
1/2 teaspoon vanilla extract |
2 1/2 ounces unsweetened cocoa powder |
1/2 teaspoon baking powder |
1/2 teaspoon table salt |
Directions:
1. Position rack in center of oven and heat to 350°F.
2. Butter and flour a 9 square pan, tapping out excess flour. [I decided to use cocoa powder instead of flour.].
3. Melt butter in medium saucepan over medium heat.
4. Remove pan from heat - whisk or stir in sugar, followed by all four eggs and vanilla.
5. Stir in flour, cocoa, baking powder and salt. Go slowly to keep the ingredients from flying out of the pan. Stir until smooth and uniform.
6. Spread batter into prepared baking pan, smoothing so it fills the pan evenly.
7. Bake until a toothpick or skewer comes out clean (there will be a few clumps clinging to it) — this will take about 40 minutes.
8. Let brownies cool completely in the pan on a rack.
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