Brownies(from Thomas Keller’s Ad Hoc at Home)
- ¾ cup all-purpose flour
- 1 cup unsweetened alkalized cocoa powder
- 1 teaspoon salt
- 3 sticks unsalted butter, cut into 1-tablespoon pieces
- 3 large eggs
- 1 ¾ cups granulated sugar
- ½ teaspoon vanilla extract
- 6 ounces chocolate chips
- Powdered sugar for dusting
Preheat oven to 350 degrees. Butter a metal or glass 9-inch baking pan. Set aside.
Sift together the flour, cocoa powder, and salt; set aside.
Melt half the butter in a small saucepan over medium heat, stirring occasionally. Put the remaining butter in a medium bowl. Pour the melted butter over the bowl of butter and stir to melt the butter. The butter should look creamy, with small bits of unmelted butter, and be at room temperature.
Using an electric mixer, mix together the eggs and sugar on medium speed for about 3 minutes, or until thick and very pale. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then add one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to 1 week.)
Spread the batter evenly in the pan. Bake for 40-45 minutes, until a cake tester or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it. Cool in the pan until the brownie is just a bit warmer than room temperature.
Run a knife around the edges of the pan, and invert the brownie onto a cutting board. Cut into 12 rectangles. Dust the tops with powdered sugar just before serving.
Makes 12 brownies that are so rich that you won’t be able to eat more than two.