INGREDIENTS:
1 cup unsalted butter (Plugra is best)
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa, (Bensdorp)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
2 cups best quality chocolate chips
METHOD:
Reheat oven to 350°F. Lightly grease a 9 x 13-inch pan.
In a saucepan over low heat, melt the butter, then add the sugar and stir to combine. Continue to heat the mixture until it is hot, but not bubbling and continue to stir until sugar is dissolved; the mixture will become shiny as you stir it. Transfer the mixture to a mixing bowl. Allow to cool slightly.
When the butter-sugar mixture has cooled, stir in cocoa, salt, baking powder, and vanilla. Add the eggs, one at a time, beating till smooth after each addition; then add the flour and chips, and mix until well combined. Spoon the batter into the prepared pan.
Bake the brownies for 28-30 minutes or until edges and center feel set (If you use a cake tester, insert it into the center. It should out dry although it may have a few crumbs clinging to it.) Remove the brownies from the oven and after 5 minutes, loosen the edges with a knife to prevent the brownies from sinking in the center as they cool. Cool completely before cutting and serving.
SOURCE: Adapted from a recipe by King Arthur Flour
