G.B. Chocolate Brownies
This recipe is dedicated to and named for my stepdaughter, Gillian, who adores just about anything chocolate and loves to volunteer to make these. A warning does come with this recipe: they're very rich and should be cut into small squares so as not to cause chocolate overdose!
Ingredients
1 1/4 cups unsalted butter
1 1/2 cups sugar
5 eggs
1/2 tsp vanilla extract
1 cup Dutch-process cocoa powder
1 cup all-purpose flour
1/2 tsp sea salt
Dutch-process cocoa powder for dusting (optional)
Directions
Preheat oven to 325°F.
In a saucepan, melt the butter over low heat. Add the sugar and cook, whisking constantly, until dissolved. Remove from heat and let cool before whisking in the eggs and vanilla. In a bowl, sift together the cocoa, flour and salt; stir into the butter mixture until just combined.
Pour into a buttered 9-inch square cake pan and bake until just set in the middle and slightly dry around edges only (do not overbake), about 15 minutes. Let cool completely. Dust with cocoa powder, if desired. Cut into 2-inch squares.
Variations:
Gillian is a purist and won’t consider adulterating this recipe with nuts or dried fruit, but I think scattering 1/2 cup chopped toasted hazelnuts or toasted pecans across the top before baking makes them even better. For a simple but fabulous finish to dinner, serve these with coffee ice cream dusted with cocoa powder.
Makes about 20 squares