We enjoy Melissa Clark’s presence in the New York Times. Her latest cookbook is: Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make. Also visit MelissaClark.net to know her better.
From Clark’s book, In the Kitchen with A Good Appetite. You won’t regret it! (Note: The recipe calls for Maldon Salt. This is a seawater salt drawn by England’s Maldon Salt Crystal Company, founded in 1882. It is processed by hand and contains no additives.) 2 sticks plus 2 tablespoons unsalted butter 3 ounces unsweetened chocolate, chopped 1/2 cup plus 1 tablespoon cocoa powder 2 1/2 cups sugar 1 1/2 cups all-purpose flour| 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper 3 large eggs, lightly beaten 1 tablespoon vanilla extract Maldon salt, for sprinkling 1. Preheat the oven to 350° F. Line a rimmed 9 by 13-inch baking sheet with parchment paper. 2. In a microwave or in the top bowl of a double boiler, melt together the butter and chopped chocolate, stirring until smooth. Meanwhile, combine the flour, kosher salt, and cayenne in a medium bowl. 3. Transfer the chocolate mixture to a large mixing bowl and whisk in the cocoa powder and sugar. Add the eggs and vanilla; whisk until smooth. 4. Fold in the dry ingredients and continue folding until no lumps remain. 5. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, until the edges just begin to pull away from the sides of the pan and a tester inserted into the middle of the brownie comes out clean. 6. Allow the brownie to cool completely in the pan before cutting into 2 by 2-inch squares. Makes 24 (2-inch) squares