Brownies

Brownies

These have a shiny, crackly crust and a tender, slightly chewy interior. It is essential to let them cool completely before cutting. This is one of the few recipes I have that requires precise measurements.

¼ C boiling water

¼ C unsweetened “dutched” cocoa powder. (see Getting Started)

2 oz unsweetened chocolate, chopped

2 oz semi-sweet or bittersweet chocolate (chips are fine)

4 T unsalted butter (No substitutes!)

½ C canola oil

¼ t kosher salt (see Getting Started)

2 large eggs plus 1 egg yolk (Size matters!)

1 2/3 C superfine sugar (Don’t substitute!)

1 t vanilla extract

1 t chocolate extract (If you can’t find it, don’t use it or substitute 2t chocolate liqueur.)

1 C all-purpose flour (4.5oz)

1 T bread flour (.1oz) (Do not substitute, you need this to get the texture right)

8 oz bittersweet chocolate chips

1. Preheat oven to 350F.

2. You need a 9×13” baking pan, parchment paper, 2 strips cut and fitted into pan, one lengthways (bottom layer) and one crossways (top layer)—each should be long enough that you have a 2” overhang on all sides. You will use the overhang of the bottom layer to lift the brownies out of the pan. Use parchment paper, foil won’t release the brownies very well and wax paper isn’t strong enough. Brown mailing paper will work, too (cut up a shopping bag if you can’t find anything else). Spray LIGHTLY with cooking spray and set to the side.

Get all your ingredients set up before you start mixing. Have them in front of you in the order they will come. Don’t use a mixer. A spoon and a rubber spatula work best.

1. In a large bowl, combine cocoa and boiling water.

2. Add the oil.

3. In a separate bowl, melt together the chocolates and the butter (A microwave is fine, use 10-30 second bursts on High)

4. Add the chocolate/butter mix to the cocoa/oil mix. Stir together.

5. Add the salt and the extracts. Mix well.

6. Add the sugar. Mix thoroughly.

7. Add the eggs. Combine thoroughly.  (A whisk helps here if you have one)

8. Dump in the flours and fold them in until there is no white is showing and then STOP!

9. Carefully fold in the chocolate chips. Don’t over mix.

10. Spoon into the prepared pan and gently spread to the edges until even.

11. Bake for about 15 minutes. Then turn the pan 180 degrees.

12. Bake for another 12-15 minutes or until a toothpick inserted into the center comes out with crumbs, but no liquid.

13. Remove from oven and set on a cooling rack for 10 minutes if the pan is glass, 30 minutes if metal.

14. Using the 2 inch overhang (long side!) lift the brownies out of the pan and let cool on the rack until completely cool. About an hour. These are easier to cut with a pizza roller.

Makes as many servings as you choose to cut.