I am always on the search for the perfect brownie. You remember, don't you? Like when you were a kid......a little crunchy layer on the top, rich cocoa flavor and ooey-gooey chocolate on the inside. I just may have found the best brownie recipe in the world! Joanne Chang, author of the best-selling book, Flour, has a kick-ass brownie recipe. Seriously. It's a brownie from the past.....like the way brownies are supposed to be. I purchased Joanne's cookbook about a month ago and I've slept with it under my pillow ever since.
3/4 cup plus 2 tablespoons (1 and 3/4 sticks) unsalted butter, melted
2 cups sugar
1 and 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
Position a rack in the center of the oven and heat the oven to 325 degrees. Butter and flour a 9 by 13 inch baking pan.
Place the unsweetened chocolate and bittersweet chocolate in a medium heatproof bowl. Place over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until completely melted and smooth. Remove from heat and whisk in the butter until well mixed. Let cool slightly.
Place the eggs in a stand mixer with the whip attachment (or use a handheld mixer). On low speed, slowly beat in the sugar for about one minute total or until frothy and somewhat thick. Using a rubber spatula, fold in the chocolate mixture.
In a medium bowl, sift together the flour, baking powder, and salt. Using the spatula, gently fold the flour mixture into the egg-chocolate mixture until thoroughly combined. (If the bowl you used for the egg-chocolate mixture is too small for folding, transfer the mixture to a larger bowl and then fold in the flour mixture.) Scrape the batter into the prepared pan and spread in an even layer with the spatula (the batter will be thick).
Bake for 30 to 35 minutes (but check every few minutes starting at 20 minutes to make sure the brownies don't overbake) or until a knife slipped into the center of the pan comes out with a few wet crumbs on it. If the knife comes out with the liquid batter on it, the brownies need more time in the oven; if the knife comes out with nothing on it, the brownies are probably a bit overbaked and no longer fudgy, but they will still be delicious. Let cook in the pan for at least 2 hours, or until completely cool. (Because these are so moist, they need time to cool and firm up enough to cut.)
You are going to start your journey to heaven with fresh unsalted butter,
Please keep in mind that there will be an excessive amount of
salivation by this time....
....not to mention a ridiculous amount of "spatula licking".....
...but it is SOOOOOOO worth it.
You must trust me on this.
When the brownies come out of the oven, you will have to physically restrain yourself from throwing yourself on top of them. But you mustn't disturb them. Why? Because Joanne Chang said so, that's why. You have to let them cool completely before taking that first decadent bite.
Unless your self-control is tied up in the closet and you can't stand the suspense and just have to "take a peek". Just a teensy one.
Are you seeing this?? This is what makes this brownie recipe unique. And in my opinion....perfect. The batter is thick and rich....you have to spread it manually into the pan. During the baking process, the batter rises up twice as high, so when you take the brownies from the oven, they will appear to be huge....almost threatening to explode from the pan. While they are cooling is when the magic happens. The brownies sink. The entire pan will compress , leaving the crust crispy, but the inside is moist and fudgy. They almost look underdone.
But they're not.
It's quite a mouthful.
Even for me.
Isn't this the most gorgeous shot you've ever seen??