Brownies

• Total time: 50 minutes
  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Post-cook time: 10 minutes
• Yield: 24 brownies
• Modified from: Sarah Kieffer

Inventory

Ingredients

• 1 cup + 2 T (160g) all purpose flour
• ¾ tsp kosher salt
• ½ tsp baking powder
• 4 large eggs, room temperature
• 1½ cups (300g) granulated sugar
• ½ cup (100g) dark brown sugar
• ½ cup (112g) neutral oil
• 2 tsp vanilla extract
• 8 T (113g; 1 stick) unsalted butter
• 8 oz (226g) bittersweet chocolate
• ¼ cup (25g) dutch process cocoa powder

Special Equipment

• 8x13 pan
• Non-stick spray
• Parchment paper

Instructions

Prepare

1. Preheat oven to 350°F
2. Line 8x13 pan with non-stick spray and parchment paper
3. Small bowl, whisk
   • 1 cup + 2 T (160g) all purpose flour
   • ¾ tsp kosher salt
   • ½ tsp baking powder
4. Large bowl, whisk
   • 4 large eggs
   • 1½ cups (300g) granulated sugar
   • ½ cup (100g) light or dark brown sugar
   • ½ cup (112g) neutral oil
   • 2 tsp vanilla extract
5. Small saucepan over low
   1. Melt until smooth, stirring frequently to prevent burning
      • 8 T (113g; 1 stick) unsalted butter
      • 8 oz (226g) bittersweet chocolate
   2. Take off heat
   3. Whisk
      • ¼ cup (25g) dutch process cocoa powder
6. Add chocolate mixture to egg-sugar mixture
   1. Whisk until smooth
7. Add flour mixture to chocolate-egg-sugar mixture
   1. Whisk until smooth
8. Pour into prepared pan

Bake

1. 22-27 min at 350°F until:
   • Sides have set
   • Top looks cracked, glossy
   • Toothpick comes out with light crumb, not wet

Post-bake

1. Cool on wire rack

Notes

• Can halve recipe in 8x8 pan, quarter recipe in 9x5 loaf pan
  • Drop time in oven by only 2-5 min
• Trying to get between cakey and fudgey
  • Double cocoa powder, add two yolks, beat egg mixture on med-high for 5 min until doubled

Storage

• Will keep in airtight container at room temperature or in the refridgerator for about a week