Alice Medrich’s Best Cocoa Brownies
Courtesy of Food52 Ingredients: 10 tablespoons (1 1/4 sticks, 140 grams) unsalted butter 1 1/4 cups (250 grams) sugar 3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder (natural or Dutch-process) 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 2 cold large eggs 1/2 cup (65 grams) all-purpose flour (unsifted, measured by stirring briefly, spooning into the measuring cup until it’s heaped above the rim, then leveling it with a straight-edged knife or spatula — it should weigh nearly 2.5 ounces) 2/3 cup (65 grams) walnut or pecan pieces (optional) Directions: Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time …
I love to cook. Plain and simple. It’s one of my favorite things in life. However, the love of my kitchen goes beyond turning out a great meal. It has been a gathering place for my children, family, and friends along the many years of every day eating to celebrating. The kitchen is the heart of the home and a place to express our emotions …