Turn your oven to 350 degrees.
In a 3- or 4-quart saucepan, melt a stick-and-a-half of butter with 2 ounces of unsweetened chocolate. Since these are The Best Ever Brownies you should use the highest-quality chocolate (and butter!) that you can find, though I’ll whisper to you behind my hand that a batch I made using Baker’s, which is basically the Alpo of the unsweetened chocolate world, was met with oohs and aahs and a whole lot of paws surreptitiously darting toward the plate for just one more, I swear this is my last one OH MY GOODNESS, I CAN’T STOP, WHAT IS IN THESE THINGS?!?
Once those two things are melted, turn the heat off and move the pot to a cold burner to let it cool down for a spell.
Now stir in the following things:
A heaping ¼ cup of cocoa powder 2 cups of sugar 3 eggs 2 teaspoons vanilla 1 cup flour
When that’s all nicely mixed, pour the batter into a 8”x8” square pan that you’ve lined with greased foil such that the foil drapes over the edges of the pan.
That’s pretty much it, except for the secret part. The crack part. Have you guessed yet what it is?
It is salt.
But not just any salt. Maldon salt. Himalayan pink salt also works, as does Sel Gris. Kosher salt does not work; neither does table salt. You need rocks, Jenny from the block. About a teaspoon of ‘em, but kind of eyeball it, giving the top of the brownie batter a pretty good coating with the stuff. Once you’ve done that, put the pan in the oven, let everything bake for 30-35 minutes before cooling for one hour at room temperature, followed by one hour in the refrigerator. Cut them into 16ths.
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