Before I get chastised for titling or claiming a “perfect” brownie, allow me to explain.
The name of these brownies, adapted from Serious Eats, is Perfect Brownies.
Are they perfect? Well, no.
Are they chewy, chocolatey, a bit cakey and simply delicious? Absolutely.
Perfect Brownies – adapted from Serious Eats
- Non-stick cooking spray for greasing pan
- 5 ounces 70% bittersweet chocolate, finely chopped
- 4 oz. unsalted butter
- 3/4 cup all-purpose flour
- 2 tbs. unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 large yolk
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup pecans, chopped
Adjust oven rack to medium position and preheat oven to 350°F. Spray 8- by 8-inch baking pan with non-stick pan spray. In heatproof bowl over pan of barely simmering water, heat chocolate and butter until just melted, stirring occasionally. Remove from heat and let cool slightly.
Sift flour and cocoa into medium bowl; set aside. In large bowl, whisk sugar with eggs, yolk and vanilla until light, about 30 seconds. whisk in chocolate mixture. Using wooden spoon, stir in chocolate mixture until combined. Stir in flour mixture and pecans until combined.
Pour batter into prepared pan and smooth top. Bake until just set and toothpick inserted into center comes out with moist crumbs about 25-30 minutes. Let cool on wire rack about 45 minutes before cutting into squares.