Cocoa Brownies

This recipe is in the latest issue of Bon Appetit.  The kids and I made it last night, and I am shocked - SHOCKED, I tell you! - at how easy to make and delicious to eat the brownies are.  Seriously, this recipe was not much harder than using a box mix, but the results were just as good (if not better) than a more laborious recipe.  Whenever I smell the Blommer Chocolate Factory wafting through our neighborhood I'm gonna make this recipe.

Ingredients

• Nonstick vegetable oil spray
• 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
• 1 1/4 cups sugar
• 3/4 cup Scharffen Berger natural unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup all-purpose flour

Preparation

• Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.
• Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
• Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
• Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

Read More http://www.bonappetit.com/recipes/2012/12/cocoa-brownies#ixzz2CKQOtnIa