Brownie
Ingredients
2.6 oz chocolate
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
1/4 tsp salt
2/3 cup flour (= 10.5 tbsp)
8 tsp cocoa powder
Instructions
Add everything in order
Mix in between
Bake in small muffin tin
350F 10-15min
Version 2
Ingredients
2½ sticks (1¼ cups) unsalted butter, plus more, softened, for greasing
1 ¾ sticks
8 ounces semisweet or bittersweet chocolate (60-70% cacao), roughly chopped
4 ounces
¾ cup unsweetened Dutch process cocoa powder, divided
¼ cocoa
1 tablespoon espresso powder
2 cups granulated sugar
¼ sugar
½ cup dark brown sugar, packed
¼ Brown sugar
2 teaspoons vanilla extract
2 teaspoons salt
6 large eggs
4 eggs
1 cup all-purpose flour
½ flour ½ corn stash
Instructions
Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9x13-inch dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
Sift in the flour and remaining ½ cup of cocoa powder and use a rubber spatula to gently fold until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.