Make 16 small squares
- 2 large eggs
- 1/2 cup sugar, sifted
- 1/2 cup brown sugar, sifted
- 4 ounces melted butter ( 1 sticks or 1/2 cup)
- 1/2 cups and 2 Tbs natural unsweetened cocoa powder, sifted or 4 oz unsweetened chocolate
- 1 teaspoons vanilla extract
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/2 cup chopped nut (optional)
Directions
Preheat the oven to 325 oF. Butter and flour an 8 or 9-in square pan or line with parchment paper
Method for cocoa powder
Beat eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining dry ingredients, and mix to combine. Add melted butter, mix just incorporated.
Spread the batter into a prepared pan and bake for 25 minutes or 20 minutes if using dark color pan. Check for doneness with a toothpick: inserted a toothpick into the center of the pan should come out with a few crumb. If it is still wet, recheck in a few minutes. When it is done, remove the pan and let the brownies cool in the pan on a cooling rack. If you like may cover the top with chocolate ganache. Do not cut into it until it's cool to room temperature. You may put it in the freeze and cut it later. You will have perfect smooth brownies squares.
Method for chocolate
Coarsely chop chocolate squares. You can use chocolate chips without chopping. In a large sauce pan, melt butter and chocolate over low heat, stirring constantly, or melt them over simmering water. Remove from heat, cool slightly. Blend in sugar. Beat in eggs, one at a time. Stir in the remaining ingredient. Spread in prepared pan. Bake as above.
Notes:
Store tightly sealed in an airtight container for up to a week at room temperature or in the fridge. It is good in freezer for three months.
If you like more cakey texture, increase flour to 2/3 or 3/4 cup flour and 1 tsp baking powder and baking at 350 in a prepared pan ( with butter and lightly flour bottom only ) for 25-30 minutes.
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