BrowniePublished on 29 Mar 2013
Most people do a couple things wrong when making brownies that produce dry, boring results. Let me provide you with my brownie recipe & technique for baking (arguably) perfect brownies every time.
The first error most people make is that they pour all their batter into a greased/floured glass dish and cook the crap out of it.
- glass is an awful thermoconductor and promotes uneven cooking
- overcooking the batter yields crappy brownies
- pouring out all the batter makes it harder to portion the brownies post-bake
The second mistake is using crappy cocoa powder; that dull of-the-shelf stuff sucks, your cocoa powder should be as dark and fragrant as ground coffee, and (like coffee) as fresh as possible.
|Yield||2 dozen brownies|
|Cook Time||10-15 minutes|
|Special Equipment||muffin tin|
- 1 cup unsalted butter
- 1 cup flour
- 1.5 cups white sugar
- 1 teaspoon vanilla extract
- 4 eggs* (yes, really)*
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup (your best) cocoa
- a shot of tepid espresso (optional)
- a pinch of cayenne, a little bit of heat with chocolate is nice (optional)
- Preheat your oven to 350 degrees Fahrenheit
- In a saucepan melt your butter over low heat and transfer to a large bowl or stand mixer.
- Mix in the sugar, vanilla and espresso (if using). Beat in the eggs.
- In another bowl, thoroughly combine the flour, baking powder, cocoa and salt. Add to the batter.
- LIne a muffin tray with paper cups.
- Using a ice cream scoop for even measures (that’s smaller than the muffin cup size, obviously), spoon the batter into the individual cups –filling about 2/3.
- Bake for 15-20 minutes (or until it passes the spaghetti test*).
- Remove and let cool on a baking rack. Repeat until batter is gone.
- Enjoy :-)
*Stick a dry piece of spaghetti into one of your brownies, and pull it out. You’ll not want it to come out dry, but rather with a few crumbs –that’ll mean they’ll be done.