Description
Amazing dark, rich brownies, adapted from a recipe at SmittenKitchen.com.
Ingredients
- 10 Tbsp unsalted butter
- 1 1/4 C granulated sugar
- 3/4 C plus 2 Tbsp unsweetened cocoa powder (natural or Dutch-process)
- 1/4 tsp salt (Morton’s kosher)
- 1/2 tsp pure vanilla extract
- 2 large eggs, cold
- 1/2 C (65 grams) all-purpose flour, plus more for dusting
- 1/3 C cacao nibs, optional
Instructions
- Start preheating your oven to 325°F (163°C) and prepare a 9″ x 9″pan by greasing it and coating it with a light dusting of flour.
- Make a double boiler by putting an inch or so of water in a pot and fitting another pot or bowl into the mouth of that pot. Bring the water in the bottom pot up to a high simmer.
- In the double boiler, melt the butter. When it is nearly all melted, add the sugar and cocoa powder. Stir to combine and continue stirring, monitoring the temperature with your Thermapen ONE, until the mixture is glossy, smooth, and somewhere between 110 and 125°F (43 and 52°C).
- Remove the bowl from the boiler. If your bowl has a lot of heat retention, transfer the mixture to another bowl.
- Beat in the eggs, one at a time, beating until the mixture is shiny. Add the vanilla.
- Stir in the flour until you can no longer see it. Add the cacao nibs, if using.
- Transfer the batter to your prepared pan and bake for 20-35 minutes.
- Start checking the internal temperature with your Thermapen ONE at 20 minutes and adjust the time accordingly.
- When the internal temperature is not below 200°F (93°C), remove the brownies from the oven. They will seem very gooey and sort of underdone in the center!
- Allow the brownies to cool, then cut and serve them to wild acclaim.