Classic Brownies
Recipe by Nicole Thom-Arens
Makes 12 to 24
As I’ve gotten older, I’ve developed a greater appreciation for rich chocolate desserts. These fudgy brownies tick all the right boxes—rich flavor, chewy center, crisp edges. I like to cut these into 12 squares then cut each square at a diagonal to get a 3-to-4-bite triangular treat. I freeze leftovers on the day of baking to ensure freshness.
Ingredients:3 large eggs1 cup granulated sugar1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 cup unsalted butter4 ounces semisweet chocolate (not chocolate chips)1 teaspoon vanilla bean paste3/4 cup all-purpose flour1/2 cup whole wheat flour1/3 cup Dutch-processed cocoa powder
Instructions:1. Preheat the oven to 350 degrees. 2. Line an 8-by-8-inch pan with parchment paper—allow the sides of the parchment paper to hang over for easy lifting after the brownies are baked. Spray the pan lightly with cooking spray. Set aside. 3. Melt the butter and the chocolate in a medium-sized saucepan over medium-low heat on the stove top. Stir occasionally to prevent the chocolate from burning. Once melted, remove from the heat and allow to cool slightly. 4. While the chocolate is cooling, whisk—by hand or using an electric mixer—the eggs, sugar, and salt together until light in color and voluminous then whisk in the vanilla bean paste. (This step is crucial in giving the brownies height once baked since there is no leavening.) 5. With the mixer on low, or while whisking by hand, slowly add the butter and chocolate mixture and mix until combined. 6. Add the flours and cocoa powder and mix until combined.7. Transfer the mixture to the prepared baking pan, smooth out the top, and tap the pan on the counter a few times to release air bubbles. 8. Bake at 350 degrees for 25 to 27 minutes or until the edges are set and a toothpick inserted 1 inch from the side of the pan comes out clean. Bake longer for a cake-like texture. 9. Once baked, remove from the oven and allow to cool completely in the pan. Once cooled, run a knife around the sides of the pan to release the brownies. Using the parchment paper, lift the brownies from the pan and transfer to a cutting board. Cut the brownies into 12 squares then cut each square at a diagonal to get triangular slices.
Ingredients:3 large eggs1 cup granulated sugar1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 cup unsalted butter4 ounces semisweet chocolate (not chocolate chips)1 teaspoon vanilla bean paste3/4 cup all-purpose flour1/2 cup whole wheat flour1/3 cup Dutch-processed cocoa powder
Instructions:1. Preheat the oven to 350 degrees. 2. Line an 8-by-8-inch pan with parchment paper—allow the sides of the parchment paper to hang over for easy lifting after the brownies are baked. Spray the pan lightly with cooking spray. Set aside. 3. Melt the butter and the chocolate in a medium-sized saucepan over medium-low heat on the stove top. Stir occasionally to prevent the chocolate from burning. Once melted, remove from the heat and allow to cool slightly. 4. While the chocolate is cooling, whisk—by hand or using an electric mixer—the eggs, sugar, and salt together until light in color and voluminous then whisk in the vanilla bean paste. (This step is crucial in giving the brownies height once baked since there is no leavening.) 5. With the mixer on low, or while whisking by hand, slowly add the butter and chocolate mixture and mix until combined. 6. Add the flours and cocoa powder and mix until combined.7. Transfer the mixture to the prepared baking pan, smooth out the top, and tap the pan on the counter a few times to release air bubbles. 8. Bake at 350 degrees for 25 to 27 minutes or until the edges are set and a toothpick inserted 1 inch from the side of the pan comes out clean. Bake longer for a cake-like texture. 9. Once baked, remove from the oven and allow to cool completely in the pan. Once cooled, run a knife around the sides of the pan to release the brownies. Using the parchment paper, lift the brownies from the pan and transfer to a cutting board. Cut the brownies into 12 squares then cut each square at a diagonal to get triangular slices.