recipe adapted from King Arthur Flour
makes 36 small brownies
prep time: 20 minutes
cooking time: 40 - 45 minutes
4 large eggs
1 1/4 cups Dutch cocoa powder, sifted
1 tsp salt
1 tsp baking powder
1 tbsp vanilla extract
1 cup unsalted butter, melted
2 1/4 cups sugar
1 1/2 cups all-purpose flour
vanilla ice cream
Preheat the oven to 350ºF.
In a large bowl, combine the eggs, cocoa powder, salt, baking powder, and vanilla with a wire whisk until smooth and fluffy.
In a medium saucepan, melt the butter. Add the sugar and continue stirring until the mixture reaches a temperature of 110 - 120ºF.
Add the butter/sugar mixture to the chocolate and combine with a whisk until silky smooth.
Fold in the flour and combine.
Line a 9 x 9-inch baking pan with parchment paper. Scoop the brownie batter into the pan and smooth the top with a spatula. Place the pan into the oven and bake for 40 - 45 minutes, until a toothpick inserted comes out clean. You want a nice shine on the top and a soft chewy interior.
Remove from the oven and let cool. Slice into 36 squares. Serve with chopped hazelnuts and vanilla ice cream.