I got this recipe from epicurious and haven’t stopped using it since. It is very rich and dense. And so very intense. Everyone always loves these, and now that I think about it, I am going to go home and make them… Sounds good eh?
It has very little flour and no baking soda/powder to make it rise which is why it is so dense.
Writing about food is making me hungry. I finished my computerized health final early, and this is the second post I’ve written since…I may not be motivated to study during finals week, but I have gotten a fair amount of writing done. It’s funny how that works out isn’t it?
This has been my go to recipe for so long, so enjoy!
10 tablespoons butter
1 1/4 cups sugar
3/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup flour
1/2 cup nuts (optional)
Preheat the oven to 325°F. Line the bottom a 8x8ish baking pan with parchment paper and butter the sides.
Combine the butter, sugar, cocoa and salt in a medium heat proof and nestle it into a sauce pan that is 1/4 filled with simmering water, or just use a double boiler. Stir occasionally until the butter is melted and the mixture is smooth (if there is still some sugar that isn’t dissolves that is fine it won’t harm the end project.) and hot enough that you want to remove your finger quickly after dipping to test. Remove from simmering water and set aside for a few minutes to cool until it is warm rather than hot.
Stir in the vanilla. Add eggs one at a time, stirring vigorously after each one. Once the batter is thick and well blended add the flour, stirring until you can no longer see it anymore. Now is the time to add the nuts if you are using them. Spread evenly over the prepared pan.
“Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.”
Let cool on a cooling rack – cut into 12-16 pieces