I rarely make brownies. There are just so many other great sweets out there, I never got around to them. Additionally, I thought brownies were too much work, but let me dispel that myth. These baked goodies are just as easy as cookies, nay, even EASIER.
For this recipe, the cocoa taste is quite prominent. I used an organic dark Dutch-processed cocoa that has beautiful rich flavor. Feel free to cheap out on all the other ingredients, but please do not cheap out on the cocoa.
Seeing as my pun for this recipe is “Lowbrow”, I thought I’d pick some good lowbrow music to accompany the making of it. The Coathangers are a wicked all-girl punk band from Atlanta. They have such great style, and I don’t think they’d be offended to be called lowbrow. Check out their song “Trailer Park Boneyard”.
I bet the ladies of The Coathangers would bring delicious brownies to a potluck, or something else equally sweet and badass. Perhaps one day my Calgary recipe compatriots at Rolling Spoon will do an interview with them and find out (coincidentally, Lauren Mann just shared a brownie recipe with them).
This recipe is pretty easy to whip up anywhere. If you have a trailer with an oven and a stove then you’re good to go. I’d do it for sure.
(Borrowed From Smitten Kitchen)
Good for a 15 to 20 person potluck.
- 10 tablespoons unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs, cold
- 1/2 cup (65 grams) all-purpose flour
- 2/3 cups semi sweet chocolate chips (or anything that strikes your fancy)
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8”×8” baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in the top of a double boiler or a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the mixture from heat and set aside until the mixture is only warm, not hot (only about 5 minutes). It looks a bit gritty at this point, but it’ll turn out great!
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the chocolate chips. Spread evenly in the lined pan.
- Bake until a toothpick inserted into the center emerges slightly moist with batter, about 35 minutes. Let cool completely on a rack.
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16.