Here is my brownie recipe. Made with cocoa rather than chopped chocolate because I prefer a cocoa brownie. If you're looking for a cakey brownie, stop reading. I've always been in the chewy brownie camp. Chewy, but not gooey ("gooey" usually being more flatteringly referred to as "fudgy," though what it really is is gummy!). Since Amanda's idea of "the" brownie is a chewy one, this might be "the" brownie recipe she's been looking for. Maybe not. But everyone I've made these for raves about them, so here goes ... (Disclaimer: Notice I simply said "might be just what you're looking for"--NOT "these are the. best. brownies. ever," though they just might be!) Where do you stand in the great brownie debate?
Brownies the way I like 'em
(Makes 24 or 25 2-inch squares)
1 packed cup (5 ounces) unbleached all-purpose flour
3/4 cup natural (not Dutch) unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
2 cups sugar
1 1/2 teaspoons vanilla
1 teaspoon espresso powder
4 large eggs
1 Preheat oven to 350 degrees. Butter 11x11x2-inch (or 13x9x2-inch) metal baking pan.
2 In 1-quart bowl, whisk together flour, cocoa, baking powder and salt.
3 In 2-quart glass measure, microwave butter for 2 minutes, or until melted. Stir in sugar, vanilla and espresso powder. Add eggs, one at a time, beating well after each addition. Add flour mixture to wet mixture; beat until well blended.
4 Pour into prepared pan. Bake at 350 for 25 minutes, or just until brownies begin to pull away from sides of pan. Do not overbake. I'll say that again: Do not overbake. Cool completely before cutting into squares (24 in rectangular pan or 25 in 11-inch square pan). Brownies will keep for several days at room temperature in airtight container with wax paper between layers.