Just in time for the weekend, here is my favorite brownie recipe. It’s quick and delicious. It’s also in metric, because once you get a scale and get used to the routine, the weight method is indeed easier and more consistent. Making fewer dirty dishes is an added bonus. Also, cocoa powder means no waiting around to chop and melt chocolate bricks. I have a double boiler but yeah, no.
Brownies
Time: 30-40 minutes
- 142 grams butter
- 42 grams cocoa powder
- 200 grams sugar (I use brown sugar or half brown and half white for a nuttier flavor)
- 2 eggs
- 60 grams flour
- Dash salt
- ½ t. vanilla extract
1. Preheat the oven to 350F (175C). Line an 8-inch square pan with parchment paper (or grease with butter, but parchment paper makes for fantastically easy clean up).
2. Melt butter in the microwave on low (30% works for me). Use a whisk to stir in cocoa powder until smooth, then add sugar, eggs, flour, salt and vanilla, mixing after each addition. The batter will resemble quicksand, only tastier.
3. Pour into the pan and bake 20 minutes, or until set in the middle.* Let cool and cut.
*Note: This recipe can be doubled with no trouble, use a 9×13-inch pan and bake for 25-30 minutes.
…
P.S. Upon reflection, I feel bad for those of you without a digital scale. Here you go:
- 10 T. butter
- ⅓ C. cocoa powder
- 1 C. sugar
- 2 eggs
- ½ C. flour
- Dash salt
- ½ t. vanilla extract
Enjoy! I know I will:)
J.R. Johnson 
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