Sorry for the lack of recent posting. As you can suss from my last recipe, it’s been darn cold here in Portland and today we got another foot of snow. I’ve been spending much of my time alternating between tending the fire, walking the rascally puppy Roxy, and shoveling. You know it’s bad when picking up p-o-o seems the lesser of three evils. Anyway, today’s SNOW DAY has me back to baking. What can I say? I’m a one track gal. When this Fine Cooking recipe popped in my inbox earlier, I just had to make it. Anyone who can resist chewy brownies is far stronger willed than me. These brownies are dreamy cake like things, with a crunchy/chewy outer ring (around the pan perimeter) and a softer fudgy middle. The aroma, the taste, the texture.. oooh so sublime. AND 100% SALT FREE! Best news yet? Our next door neighbor in his infinite kindness just decided to snow blow not only our sidewalk, but our DRIVEWAY. Did the smell of these brownies have anything to do with that decision?? You be the judge.
Yields 16 brownies.
SODIUM CONTENT: 11 mg per brownie
1/2 c. (1 stick) unsalted butter, more for greasing the pan
4 oz. unsweetened chocolate (OR 12 T. cocoa and 4 T. vegetable oil)
1 1/2 c. sugar
2 t. pure vanilla extract
2 eggs, at room temperature
1 c. flour
2 T. cocoa (not Dutch processed)
A couple of NOTES: This recipe doubles with ease. I doubled mine and baked it in a 9 x 13-inch pan instead of the 8 x 8-inch. PLENTY to share! Second, if you use a metal pan, opt for the shorter bake time; for glass pans use the longer. When doubling the recipe you may need to extend the baking time a tiny bit but be careful. You do not want to over bake these or they’ll burn. Err on the side of caution. For my doubled recipe in a pyrex (glass) pan, they baked 45 minutes exactly and they were perfect.
Move an oven rack to the middle position, then preheat the oven to 350 degrees. Butter an 8 x 8-inch pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment as well.
In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat and cool slightly. Stir in the sugar and vanilla extract. Stir in the eggs, one at a time, mixing well. Add the flour and cocoa and beat until the batter is smooth. Scrape the batter into the prepared pan and smooth to even the top.
Place the pan on the middle rack in the oven and bake until the top is uniformly colored and a toothpick inserted in the middle comes out almost clean, 35-45 minutes. Remove from oven and place on a wire rack to cool. Once pan has cooled enough to handle, run a sharp knife around the inside edge of the pan. Place a baking sheet (or other large flat plate) over top the baking pan, then very carefully invert pan onto the sheet. Gently peel the parchment (or waxed paper) off the big brownie. Then place the wire rack on top of the brownie and carefully flip back over onto the rack to cool completely.
Once the big brownie has cooled fully, cut into squares using a very sharp knife. ENJOY!!