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Recipe adapted from Thomas Keller’s Ad Hoc at Home

  • ¾ cup all-purpose flour
  • 1 cup dutch-process cocoa powder
  • 1 tsp kosher salt
  • ¾ lb butter, cut into 1-Tb pieces
  • 3 eggs
  • 1 ¾ cups granulated sugar
  • ½ tsp vanilla
  • 6 oz semisweet chocolate, cut into chip-sized pieces
  • Powdered sugar for dusting

Preheat oven to 350.  Butter and flour a 9” square baking pan.  Set aside while you prepare the batter.

Sift together the flour, cocoa powder, and salt.

Melt half of the butter in a small saucepan over medium heat.  Place the remaining butter in a mixing bowl.  When the butter in the pan is melted, pour over the remaining butter.  Stir until it’s all melted.  The result should be thick, creamy, and roughly room-temperature.

Add the eggs and granulated sugar to the bowl of a standing mixer fitted with the paddle attachment.  Mix on medium speed for 3 or 4 minutes, until thick and lightly colored.

Turn the speed down to low and add a third of the dry ingredients, then a third of the butter, repeating until fully incorporated.  Add the chocolate and mix to combine.

Spread the batter in the prepared pan.

Bake for 40 – 45 minutes until a toothpick inserted in the middle comes out mostly clean.  Remove from oven and cool in the pan until just above room temperature.

Invert onto a cutting board, cut into 12 pieces, and dust with powdered sugar.


1 Response to “Brownies”

  1. 1 Rufus' Food and Spirit Guide March 6, 2011 at 4:37 PM

    Sounds rich. I like that you use two types of chocolate.

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