I obtained the original recipe from the Smitten Kitchen blog. She has a lot of brownie recipes, so check out her site if you’re interested in lots of different kinds of brownies.
Here’s What You’ll Need:
- 10 Tbsp. [1 stick PLUS 2 Tbsp.] lightly salted organic pasture butter, more for greasing pan
- 1 cup organic cane sugar
- 1/2 cup unsweetened raw organic cocoa powder
- 1/4 teaspoon Real Salt
- 1 teaspoon Homemade Organic Vanilla Extract
- 2 large organic pasture eggs, cold
- 1/2 cup organic unbleached white flour
- 2/3 cup organic walnut or organic pecan pieces (optional)
Here’s How I do it:
- Preheat the oven to 325 degrees Fahrenheit
- Grease the bottom and sides of an 8×8-inch square baking pan with butter.
- Combine the butter, sugar, cocoa, and salt in a double boiler over medium heat.
- Stir the mixture until the butter is melted and smooth.
- Remove the chocolate mixture from the bottom of the double boiler and allow it to cool to medium. (It looks slightly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.)
- 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 nuts, if using. Spread evenly in the lined pan.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, approximately 30 minutes. Let cool completely on a rack.