Best Cocoa Brownies

My friend Heather shared this recipe with me after I told her she made the best homemade brownies. I’ve always used boxed brownie mixes, but this recipe requires just a bit more work and gives much richer results than most mixes. Since the flavor is so intense, I recommend serving them in 2-inch squares. Any larger and your guests will go into chocolate coma!

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons cocoa powder

1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour

Directions

Preheat the oven to 325°F and butter a 9” by 9” metal pan.

Combine the butter, sugar, cocoa, and salt in a large heatproof bowl and set the bowl in a microwave. Heat on high for 2 minutes, take it out and stir. Then give it 1 more minute in the microwave. It may look gritty, but it will smooth out when the eggs and flour are added.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the pan.

Bake for 25 minutes and test with a toothpick. This time worked for me, but other people have told me they cook them for 5 more minutes.
You may want to place them in the fridge afterward so they cut with clean lines.

Cut into squares and serve.

 Adapted from Bittersweet