From the Surfas Cocoa Tasting.
Recipie yields one 9″ square pan of brownies, serves 16
8oz(1 cup) unsalted butter, more softened butter for greasing the pan
1 cup (un bleached all purpose flour), a little more for dusting the pan.
11/2 cups granulated sugar
1/2 cup light brown sugar
4 large eggs (room temp)
1 tsp vanilla
3/4 cup unsweetened natural cocoa powder
1/2 tsp baking powder
1/2 tsp sea salt
Position a rack in the center of the oven and pre heat the oven to 350 F. Butter and flour a 9 inch heavy metal baking pan, tapping out the excess flour.
In a medium sauce pan, double boiler or bain marie, melt the butter over medium heat. Turn off heat add sugars and using a wire whisk, add eggs one at a time then vanilla.
Sift flour, cocoa, baking powder and salt. Starting slowly to keep the ingredients from flying out of the bowl stir in dry ingredients with a rubber spatula when all ingredients are combined switch to a wire whisk and stirring more vigorously. Stir until the batter is smooth and uniform, about 1 minute.
Spread the batter into the prepared baking pan, smoothing it so it fills the corners and the pan evenly. Bake until a tooth pick or skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist crumbs clinging to it, about 40 minutes let the brownies cool completely in the pan on a wire rack.
Cut into 16 squares. Keep the brownies at room temperature, well wrapped. They freeze well.
Purchase items in BOLD in-store at Surfas or online at Culinary District!