Classic Chewy Brownie

 

A gem of a recipe from NY Times Cooking! The crackly top and fudgy texture remind me of the brownies of my youth. I like the combination of chocolate and cocoa. Walnuts are an option, but these are plenty good without them. Be careful not to overbake. Enjoy!

Classic Chewy Brownie
Makes 16
From NY Times Cooking - recipe by Lidey Heuck

1 stick butter

1 cup sugar

1/2 cup chocolate chips (dark or semisweet)

2 large eggs

1 tsp vanilla extract

1/2 cup cocoa powder

1/2 cup flour

1/2 tsp salt

1/8 tsp baking soda

1/2 cup chopped walnuts (optional)

Preheat oven to 325 degrees, rack in the middle.

Grease an 8x8 pan with cooking spray and line with parchment paper.

Melt butter and sugar in a small saucepan stirring occasionally. Turn off the heat and add the chocolate chips and stir until melted. (These steps can also be done using a glass bowl in the microwave.) Pour into a large mixing bowl and let cool.

When the chocolate mixture is just warm to the touch, add the eggs and vanilla. Whisk vigorously for 1 minute until pale and glossy. (A hand mixer could be used instead.) 

Add cocoa powder and whisk to mix. Add flour, salt and baking soda and whisk until well incorporated. Add walnuts to the batter, if desired.

Using a rubber scraper, transfer the batter to the prepared pan. Bake for 30-33 minutes. 

Check with a toothpick for doneness. If the center is liquid, bake 2-3 minutes more. A toothpick inserted into the center should come out moist with a few crumbs. Let cool in the pan. Slice into squares. Store at room temperature wrapped in foil. Freeze any portion that will not be consumed in 2-3 days.