Page 146 - Classic Cookies with Modern Twists

Brow nies

Once upon a time I didn’t have enough unsweetened chocolate to
make my usual brownie reci pe. It was too late to go to the store, but
I did have a 2.2-pound bag of delicious, smooth Cacao Barr y Extra
Br ute cocoa powder. I did some math , made a few adjustments, and

baked the brownies with that instead. Th ey were the best I’d ever
eaten : deeply chocol aty, dense, and chewy. I’ve made them with
cocoa powder ever since . Th ese brownies will taste best if you spr ing
for the good stuff, like Schar ffen Berger natural unsweetened cocoa

powder.

MAKES ONE 8-BY-8-INCH PAN

Baking spray or melted butter, for greasing

1¼ cup gr anulated suga r

½ cup ligh tly packed ligh t brown sugar
¾ cup unsweetened Dutch-processed cocoa powder

¾ cup (1½ sticks) unsalted butter, melted

3 eggs
2 teaspoons vanilla extract

¾ cup all-purpose flour

½ teaspoon fine sea salt

1. Preheat the oven to 325 degrees F. Line an 8-by-8-inch baking
pan with foil, pressing rmly into the corners and leaving 2