Since today is National Brownie Day, I thought I would share my own recipe for the best brownies on planet earth. Fun fact: some of my friends call me Brownie, so it’s essentially my name and therefore I am an expert. I am actually not a big sweets person unless I am majorly PMSing or pregnant, which is not-so-coincidentally when I perfected this recipe. It is adapted from Katherine Hepburn’s personal recipe, which was originally published by the New York Times. Maybe it’s because I’m Mexicana, but I have to have savory with my sweet and these tweaks along with the salt addition makes these absolutely perfect. Be not afraid that these are made from scratch, they’re super easy and even if you manage to mess them up everyone who tries one will love them and be impressed. I can promise you that once you try these, you’ll never go boxed again.
½ cup unsweetened cocoa powder, I swear by the Whole Foods brand
1 stick of butter (½ cup)
1 cup sugar
¼ cup flour
1 ¼ teaspoon vanilla extract
1/2 teaspoon coarse sea salt
Let’s do this:
- Preheat oven to 325 degrees.
- Melt the butter in a small saucepan on a low simmer with cocoa and gently stir with a whisk until the cocoa has melted. Once the mixture is smooth, take it off the burner, stir in the vanilla extract, and let it cool at least 15 minutes.
- Combine sugar, flour, and half the salt in a separate mixing bowl.
- Once the butter and cocoa mixture is cooled (lukewarm) toss the eggs in there, and beat them quickly with the whisk until the mixture looks smooth and combined, about 1-2 minutes.
- Pour the cocoa, butter and egg mixture into the mixing bowl with the dry ingredients and stir them together with the whisk.
- Use a spatula to scrape into a greased (you can use butter or nonstick spray) 8 x 8″ pan. Sprinkle the remaining sea salt over the top of the batter.
- Bake at 325 degrees for 32 minutes. Do not bake them for much longer than this.
- Let them sit and cool for at least 15 minutes before cutting to serve.
Happy National Brownie Day!