There are some recipes that have a beautiful purity about them, free of too many ingredients, instructions, and time spent for a marginal rate of return on flavor. A brownie is a simple sweet that really only requires two things: chocolate and butter. Everything else is basic chemistry to hold the two ingredients together. This recipe came from Roxanne Roberts, the Washington Post’s Reliable Source for many years, and a keen observer and writer of Washington ways. Roxanne got the recipe from a former aide in the Washington Post food section, who went on to found her own brownie company, and I bet she’s a big success. It is a powerfully rich, glistening, velvety brownie that must somehow contain the chemical composition that sends a message to the human brain that demands more of what has just been tasted. If you’re a chocoholic, you should not miss this brownie.
Brownies are an iconic American food, like barbecue or cheeseburgers. They deserve a certain respect, and the ingredients and effort to make them exceptional. Speaking of ingredients and effort, I’m happy to announce that our October giveaway will be for a very hefty 40-piece box of assorted Moonstruck Chocolate. Moonstruck Chocolate comes from Portland, Oregon, and it is the best. Their mix of chocolates and truffles would rival anything coming out of Switzerland and Belgium. So don’t forget to register for the giveaway!
Sign up for the newsletter for a chance to win!
- Serves: makes 24 2 ¼-by-2-inch brownies
- Prep time: I hour to prepare, 10 minutes to cool brownies before frosting and 15 minutes to cool brownies after frosting
- 12 ounces unsalted butter
- 2 cups cocoa powder, sifted (natural or Dutch process)
- 6 eggs
- 2 cups sugar
- 2 cups packed light brown sugar
- 2 tablespoons vanilla extract
- 2 cups flour
- 1 teaspoon kosher salt
- Preheat oven to 350 degrees. Line and 9-by-13-inch pan with foil or parchment paper and spray with nonstick cooking oil spray.
- Melt the butter in a medium saucepan over medium heat. Remove from heat and add the cocoa powder, stirring to combine. Let cool slightly.
- In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine.
- Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix.
- Spread the batter evenly in the pan, making sure the corners are filled.
- Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean.
- Transfer the pan to a wire rack; cool completely before cutting the brownies.
Chocolate Ganache Topping
- ½ cup heavy or whipping cream
- 6 ounces dark or bittersweet (not unsweetened) chocolate, finely chopped
- Heat the cream on the stovetop or in the microwave until it begins to boil.
- Remove from the heat and add all the chocolate at once.
- Stir continuously until the chocolate melts and ganache is smooth and shiny, then pour over the brownies.
- Cool completely before cutting.