Can’t-live-with-out-them Brownies

In most of my cooking endeavours I try to make things new and different in some way or another.  Always deconstructing, miniaturizing, or adapting things, somehow making things my own makes them that much tastier.

There are a few times in life however, that something is perfect just the way it is.  No tweaking necessary.  So for brownies “that time of the month”, or any other time of the month for that matter – I defer to one of my foodie favs – Alton Brown – for brownies that you can’t (or at least shouldn’t) live without…  Ridiculously fudgy and as chocolaty as they come, these are definitely an all-time favorite.

<3 Betty

can't live without

  • Soft butter, for greasing the pan
  • Flour, for dusting the buttered pan
  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter
  • 11/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.


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