- 140 g butter,
- 150 g sugar (the original uses 250 g, with which you'll get IMO less of the intense chocolate taste),
- 65 g cocoa powder,
- 1/4 tsp salt,
- 1/2 tsp vanilla extract,
- 2 large eggs, cold,
- 65 g all-purpose flour,
- 1/2 tbsp chili powder (or up to taste),
- 2/3 cup walnuts or pecans, chopped (optional).
Algorithm:
- Preheat the oven to 165°C and line the bottom and sides of a 20×20 cm baking sheet (or a Ø18 cm cake springform) with parchment paper, leaving an overhang.
- Combine the butter, sugar, cocoa, and salt in a double boiler and melt while stirring occasionaly.
- Stir in the chili while tasting to get the amount of heat just right.
- When melted, remove the inner bowl, set aside, and let cool until only warm and not hot.
- Stir in the vanilla extract.
- Add eggs, one at a time, stirring vigorously after each,
- When the batter looks well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes.
- Stir in the nuts, if using.
- Spread evenly in the lined pan.
- Bake until a toothpick emerges from the centre only slightly moist with batter, 25 minutes works for me. [NOTE: 25 minutes in a pre-heated oven was too much last time, rather try 20 minutes]
Source: http://smittenkitchen.com/blog/2010/01/best-cocoa-brownies/
No comments:
Post a Comment