brownies

I made some brownies that seemed to be incredibly popular yesterday. Of course, this was the time that I totally improvised while making them. I started with a recipe from Epicurious, called "Best Cocoa Brownies". I made them as described in their recipe, but I didn't use as much cocoa - perhaps 2/3 cup?

Then I realized that there wasn't enough brownie batter for my 8x11 pan, so i decided to make some more batter. I made this, then poured it on top, and baked it at 325 till a toothpick inserted in the center came out clean. The brownies were super fudgey, chocolatey, and yummy as all get out.

Below is my attempt to write down the recipe: Bestest Cocoa Brownies

Preheat the oven to 325.

• 2 1/4 sticks unsalted butter (18 tbsp)
• 2 1/4 c. sugar
• 3/4 to 1 c. unsweetened cocoa - I used Ghirardelli
• 1/4 tsp salt
• 1 tsp vanilla
• 3 cold large eggs
• 3/4 c flour
• Optional: 1/2 cup chocolate chips

Melt the butter, sugar, cocoa, and salt over low heat. Stir until butter is all melted. Take off the heat. If you want, you can let the mixture cool for a little while.

Beat in the eggs, stirring vigorously until the batter is shiny. Stir in the flour and chocolate chips (if using) until it is thoroughly mixed in (do not be afraid of over-mixing (epicurious says to stir for forty strokes at least).

Dump into a pre-greased glass baking dish - about 8x11 or 8x12. Bake in the oven until a toothpick inserted in the center comes out almost clean.

So I hope this indeed approximates the brownies I made. I'll give it a try once I buy some more cocoa powder - I used up the Ghirardelli while making these.