If you like brownies, then you must try this recipe! I know there's been many debates about whether it's better to use real chocolate vs. cocoa powder, etc., but this recipe produced one of the best brownies I've ever had. It's not too sweet, yet still rich and chocolatey. There is a nice contrast between the cake-like, crunchy top and the soft, chewy centers.
This is a recipe created by the master chocolatier, Alice Medrich! By using cocoa powder instead of chocolate, she was able to control the fat and sugar content of these brownies, thereby preventing them from being overly sweet. If you're unfamiliar with Alice Medrich, she is referred to as the First Lady of Chocolate. Here's an [article from NY times] (published in 1988!) which says that truffles were practically unknown in the U.S before she started making and selling them from her home in Berkeley! Now she is a world renowned baker and author that specializes in chocolate. Needless to say, you can trust that this recipe will be a good one!
currently listening to:
IU- the red shoes
This MV has a very interesting (although a bit sad) plot. Disregard the number of dislikes... she recently had a scandal and formed a lot of anti-fans because of that.
Here's an [analysis] of the storyline if you're interested!
10 Tablespoons unsalted butter (1 1/4 sticks)
1 1/4 cup sugar
3/4 cups + 2 Tablespoons unsweetened natural cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
2/3 cup chopped pecans
makes 16-25 brownies
adapted from food 52; original recipe from Bittersweet by Alice Medrich
1. Preheat the oven to 325F.
2. Toast the pecans in the oven for 6-7 minutes until they are lightly browned and fragrant.
3. Line the bottom and sides of an 8-inch square baking pan with foil or parchment paper.
4. Combine the butter, sugar, cocoa powder, and salt in a heatproof bowl and set the bowl in a skillet or pot of barely simmering water (see picture for details). Stir occasionally until all of the butter is melted and the mixture is hot to the touch. The resulting mixture should be smooth in consistency. Set aside and allow to cool until warm, not hot.
5. Stir in the vanilla and add the eggs one at a time, stirring vigorously with a wooden spoon after each one. After the batter is well blended, add the flour.
6. Beat vigorously for about 40 strokes or so with the wooden spoon. Stir in the nuts and pour the mixture into the baking pan.
7. Bake for 30-35 minutes until a toothpick inserted into the center comes out slightly moist.
8. Allow to cool completely. Lift the ends of the aluminum foil or parchment paper, and transfer the brownies to a cutting board. Cut into 16 or 25 squares, depending on your preference.
Enjoy! These are great with some sea salt sprinkled on top! You could add them after baking, or if you add them halfway through the baking time, they would adhere even better.