Classic Brownies
makes about 24 brownies
These brownies are for purists who like nothing but brownie in their brownie, but chocolate chips or toasted chopped walnuts could be added.
Read more about this recipe at the Washington Post.
Nonstick cooking oil spray
12 ounces (3 sticks) unsalted butter
2 cups cocoa powder, sifted (natural, not Dutch processed)
6 large eggs
2 cups sugar
2 cups packed light brown sugar
2 tablespoons vanilla extract
2 cups flour
1 teaspoon kosher salt
prep: 10 minutes
total: 55 minutes
9 x 13-inch baking pan
aluminum foil or parchment paper
medium saucepan
large bowl
wire rack
1. Preheat the oven to 350F. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray.
2. Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.
3. In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix.
4. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.
