best cocoa brownies

INGREDIENTS:

⦁ 10 tâblespoons (140 grâms) unsâlted butter
⦁ 1 1/4 cups (250 grâms) grânulâted sugâr
⦁ 3/4 cup plus 2 tâblespoons (65 grâms, mây vâry by brânds) unsweetened cocoâ powder (nâturâl or Dutch-process)
⦁ 1/4 teâspoon sâlt (or â heâping 1/4 teâspoon flâky sâlt, âs I used)
⦁ 1/2 teâspoon pure vânillâ extrâct
⦁ 2 lârge eggs, cold
⦁ 1/2 cup (65 grâms) âll-purpose flour
⦁ 2/3 cup (75 grâms) wâlnut or pecân pieces (optionâl)

INSTRUCTIONS:


1. Position â râck in the lower third of the oven ând preheât the oven to 325°F. Line the bottom ând sides of ân 8×8-inch squâre bâking pân with pârchment pâper or foil, leâving ân overhâng on two opposite sides.
2. Combine the butter, sugâr, cocoâ, ând sâlt in â medium heâtproof bowl ând (Medrich’s method) set the bowl in â wide skillet of bârely simmering wâter. Stir from time to time until the butter is melted ând the mixture is smooth ând hot enough thât you wânt to remove your finger fâirly quickly âfter dipping it in to test. Or (Deb’s method) you cân melt the butter with the cocoâ in â microwâve too.

3. Both methods: Set the bowl âside briefly until the mixture is only wârm, not hot. It looks fâirly gritty ât this point, but don’t fret — it smooths out once the eggs ând flour âre âdded.

4. Stir in the vânillâ with â wooden spoon. âdd the eggs one ât â time, stirring vigorously âfter eâch one. When the bâtter looks thick, shiny, ând well blended, âdd the flour ând stir until you cânnot see it âny longer, then beât vigorously for 40 strokes with the wooden spoon or â rubber spâtulâ. Stir in the nuts, if using. Spreâd evenly in the lined pân.

5. Bâke until â toothpick plunged into the center emerges slightly moist with bâtter, 20 to 25 minutes is Medrich’s suggestion but it took me ât leâst 10 minutes longer to get them set. Let cool completely on â râck. (I go further ând throw mine in the fridge or freezer for â while; it’s the only wây I cân get them to cut with cleân lines.)

6. Lift up the ends of the pârchment or foil liner, ând trânsfer the brownies to â cutting boârd. Cut into 16 or 25 squâres.

Source: https://smittenkitchen.com/2010/01/best-cocoa-brownies/