I like my brownies to be chewy, with a crispy crust. They must also be rich tasting, with a nice balance between sweet, chocolatey goodness and salty (real) buttery-ness. After years of tweaking, I have finally achieved what I consider The Perfect Brownie. They’re easy peasy to make (prep takes about 5-10 minutes, tops), and don’t require any of what I consider “non-basic” ingredients, like baking chocolate. You can add chopped nuts, but I tend to be a purist.
1 cup sugar
1/2 cup flour
1/2 cup cocoa powder
1/8 tsp salt
6 Tbls butter (not margarine or shortening!)
1 tsp vanilla (again, the real thing, not imitation, vanilla flavored gunk)
Add all the dry ingredients to a bowl and whisk together to blend and remove any lumpy bits. Microwave the butter in a microwave safe dish (I use a Pyrex measuring cup), just until melted. You don’t want it too hot, because it will cook the eggs when you add them. Remove and add the vanilla and eggs. Pierce the egg yolks and stir them into the butter until they’re loosely incorporated. Don’t whip them or worry about thoroughly mixing them, though. Less is more! Pour into the dry ingredients and gently mix until everything is blended. The batter will probably be thicker than what you are accustomed to when making brownies, but It’s Okay. Promise.
Pour into a greased 8″ or 9″ round pan and bake at 325F for about 20-30 minutes. I’ve found that cooking time varies widely, even when baked in the same oven. Also, my oven is a runs hot, so you might need to adjust your temperature and/or cooking time accordingly.
This makes super chewy brownies, with a caramelized crust. They’re a little on the thin side, but that’s what allows them to be crispy and chewy. If they get much thicker, they become cakey, which would make them ineligible for the title of Brownies of Dqqm.