BROWNIES COCKAIGNE
Sixteen to twenty-four 2-inch squares
Almost everyone has their own take on this classic American confection. This is the classic, lighter brownie that has appeared in Joy since 1931.
Preheat the oven to 350°F. If you want chewy and moist brownies, use a 13 × 9 × 2-inch pan; if cakey, a 9-inch square pan. Grease the pan and line with parchment paper so it extends over the long sides.
Melt in a small saucepan:
- 1 stick (4 oz or 115g) unsalted butter
- 4 ounces (115g) unsweetened chocolate, finely chopped
Let cool. If you don’t, your brownies will be heavy and dry. Beat in a large bowl until light in color and foamy in texture:
- 4 large eggs
- ¼ teaspoon salt
Gradually add and continue beating until thick:
- 2 cups (400g) sugar
- 1 teaspoon vanilla
With a few swift strokes, stir in the cooled chocolate mixture just until combined. Even if you are using an electric mixer, switch to a wooden spoon for this. Stir in just until combined:
- 1 cup (125g) all-purpose flour
If desired, gently stir in:
- (1 cup chopped toasted pecans)
Scrape the batter into the prepared pan. Bake about 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs attached. Let cool completely in the pan on a rack. Serve garnished with:
- Whipped Cream, ice cream, or an icing