- 230 grams of sugar
- 115 grams cocoa (Dorval dutch processed unsweetened)
- 1 stick butter (salted or unsalted)
- 2 eggs
- 1/4 teaspoon of salt (I might add a pinch but often none at all)
- 1/2 teaspoon vanilla extract
- 65 grams AP flour
- 65 grams walnuts, chopped up (optional)
- 325 degrees 30 min
- Preheat the oven to 325°F.
- Take a square 8 inch pan, grease it with butter and put the parchment atop.
- Take a large sauce pan, fill it with water and get it to boil. No need to wait. Put a large bowl (I use a glass one that won’t crack with heat) atop and put the butter, sugar and cocoa in the bowl. Let it melt. Stir occasionally. Make sure no water splashes in. Let it get melted and glossy.
- Remove from above the boiling water. Let it cool a bit. When it is moderately warm, add the vanilla extract and stir.
- Then add the eggs, next the flour and then the nuts. You’re supposed to stir at least 40+ strokes.
- Official recipe says it takes 20-25 minutes to bake at 325 degrees. That’s controversial. I, like most commenters, say it’s more like 28 minutes.
In a pinch, I actually just cream the sugar and butter, and then add everything. Can’t be bothered with all that double boiler nonsense.
Adapted from Alice Medrich’s Best Cocoa Brownies