Ultimate Brownies
This recipe (formerly known as Man-Catcher Brownies) is a result of the author's many experiments to create the perfect brownie: thick, moist and chocolatey. These are for purists who like nothing but brownie in their brownie, but chocolate chips or toasted chopped walnuts could be added.
Storage: Store at room temperature in an airtight container for up to 3 days.
Ingredients
- Nonstick cooking oil spray
- 3 sticks (12 ounces/339 grams) unsalted butter
- 2 cups (190 grams) cocoa powder, sifted (natural, not Dutch processed)
- 6 large eggs
- 2 cups (400 grams) granulated sugar
- 2 cups (440 grams) packed light brown sugar
- 2 tablespoons vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon fine salt
Directions
Step 1
Position a rack in the middle of the oven and preheat to 350 degrees. Spray a 9-by-13-inch pan with nonstick cooking oil spray. Line the bottom with a piece of parchment paper long enough to have an overhang over two opposite sides of the pan.
Step 2
In a medium saucepan over medium heat, melt the butter. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.
Step 3
In a large bowl, whisk the eggs together, then add the sugars and the vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in the pan, making sure the corners are filled.
Step 4
Bake for 40 to 45 minutes, or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer to a wire rack and let cool completely in the pan, about 2 hours. Using the parchment, lift the brownie out of the pan (if you meet any resistance, gently run a butter knife around the edges.) Slice into 24 pieces (or however many you like) and serve.
