Chocolate Brownies

Ingredients

• 1 teaspoon neutral oil, for the pan
• 1/2 cup (113 g) unsalted butter
• 6 ounces (170 g) semisweet baking chocolate, about 55–65% cacao, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (21 g) unsweetened cocoa powder
• 1/2 teaspoon fine salt

Method

1. 1

   Step 1. Allow about 2 hours 25 minutes, including 30–35 minutes baking and 90 minutes cooling for clean slices. Use an 8-inch square metal pan, parchment, a microwave-safe bowl, whisk and rack. Heat the oven to 350°F. Makes 16 small, dense brownies. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Grease the pan with the oil and line it with parchment extending above two sides. Microwave the butter and chocolate in 20-second bursts, stirring between bursts, just until melted. Let stand for 5 minutes so it is warm rather than hot.

3. 3

   Step 3. Whisk both sugars into the chocolate mixture, then whisk in the eggs one at a time and the vanilla. Whisk steadily for about 1 minute until glossy and well blended; do not beat to a large foam.

4. 4

   Step 4. Sift the flour and cocoa over the bowl, add the salt and fold just until combined. Spread evenly in the pan. Do not taste raw batter.

5. 5

   Step 5. Bake for 30–35 minutes. The edges should be firm and slightly puffed, and a skewer in the center should carry moist crumbs but no streaks of liquid batter. Continue in short increments if the center is still liquid.

6. 6

   Step 6. Cool in the pan on a rack for about 90 minutes, until completely cool. Lift out using the parchment and cut into a 4-by-4 grid. Wipe the knife between cuts.