Brownies with Frosting

 

Brownies

10 tablespoons (145 grams) unsalted butter

1 ¼ cups (250 grams) granulated sugar

3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process

1/4 rounded teaspoon kosher salt, use slightly less if using fine sea or table salt

1 teaspoon vanilla extract

2 large cold eggs

1/2 cup (65 grams) all-purpose flour

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  PREPARE BATTER

Position an oven rack in the middle of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.

Prepare a double-boiler by filling a medium saucepan with water about 2 inches deep. Heat the water until barely simmering. 

Combine the butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.

Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour.

Remove the bowl from the saucepan, and set aside for 5 minutes or until it is only warm, not hot.

Stir in the vanilla.

Add the eggs, one at a time, stirring vigorously after each one.

When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. We use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).

Bake about 30 minutes

Brownie Frosting

• ¼ cup unsalted butter melted, 56g
• ⅓ cup cocoa 35g
• 2 cups confectioners sugar 227g
• 3 tbsp milk (or almond milk)