Whenever I need a knockout dessert to bring somewhere, I turn to one place: Honey & Jam, where Hannah has hooked me up with the only brownie recipe I'll ever need.

My now-and-always favorite brownies are quick and simple to prepare and use plain, everyday ingredients -- no double boilers or chopped-up chocolate bars here.  The result is deep and dense, a little bit gooey and super-rich.  Not as sweet as a lot of other recipes, either; this one brings pure decadence to the table with a one-two of cocoa powder and butter.  If you know anyone who doesn't like brownies, this will change their minds.  It did for the BF!  He still doesn't like anyone else's recipe.  Well, if it's a knockout with the BF and it's a BREEZE to throw together -- what more could you ask for?

Favorite Brownies


From honey & jam, who adapted them from Alice Mendrich’s Bittersweet, via smitten kitchen
Makes 16 larger or 25 smaller brownies

ingredients

10 tablespoons (1 1/4 sticks or 141 grams) unsalted butter
1 1/4 cups (280 grams) sugar

3/4 cup plus 2 tablespoons (82 grams) unsweetened cocoa powder, any type

1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

2 large eggs, cold

1/2 cup (66 grams) all-purpose flour
2/3 cup walnut or pecan pieces (optional)

directions

Preheat the oven to 325F (160C) and place a rack in the lower third of the oven.  Line an 8x8" baking pan with parchment paper or foil, making sure there is extra hanging over on 2 sides.

Combine the butter, sugar, cocoa powder and salt in a heatproof bowl.  Microwave for 30 seconds at a time, stirring after each cycle.  Continue until the butter is mostly or all melted, and stir to melt the butter and smooth the mixture.  If it's quite hot, set it aside to cool a bit.  The grittiness smoothes right out once the eggs and flour are added.

Stir in the vanilla. Add the eggs one at a time. Once the batter looks thick and shiny, add the flour. Stir until it's fully blended, then go another 40 strokes. Add nuts, if using. Spread evenly in the pan.

Bake until a toothpick to the center emerges just moist, 25 to 30 minutes.  Cool completely on a rack.

Once cool, lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.  You can also do 20 if you cut 5x4!  I say smaller's better; a little goes a long way.

Last step: float to dreamland.