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
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.