Our friend Sally stayed for dinner after skiing on Friday, which means it was an excuse to cook dessert. There’s a great cookbook by Alice Medrich with no less than 4 brownie recipes. I chose to bake the cocoa brownie recipe which is always a crowd pleaser. Once you start making brownies from scratch, you’ll never want to buy a boxed mix again!
Usually with these recipes we like to show an accompanying picture but the brownies are too delicious and didn’t last long enough to have their picture taken.
Adapted from Alice Medrich’s Cocoa Brownie recipe from the Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies Cookbook.
11 Tablespoons unsalted butter
1 1/4 cups sugar
1 cup unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup plus 1 Tbsp all-purpose flour
Preheat oven to 325. Position a rack in the lower third of the oven.
Melt the butter in a bowl set in a skillet of barely simmering water. Add the sugar, cocoa, and salt. Stir until ingredients are blended and mixture is hot. Remove from heat and let mixture cool down. Mix in the vanilla. Add the eggs, one at a time, mixing vigorously after each addition. Once the mixture is thick and shiny, add the flour all at once and stir until blended well. Spread evenly into a foil-lined 8″x8″ pan.
Bake for 20 to 25 minutes, or a toothpick plunged into the center is mostly clean. Cut into 16 squares. Serves one or two people – C’mon, you know you’re not going to want to share.