We had a few friends over to watch the Superbowl, and after setting out all of the dips and veggies and popping the chicken wings in the oven, D asked me if we had anything sweet. We didn't, but I offered to whip up a quick batch of brownies. I was lucky enough to have just enough organic cocoa from Trader Joe's left. The recipe only made about 10 decent sized brownies, but that was perfect. They were chocolatey and chewy...but they would have been better with some Ghiardelli chips.
Epicurious Best Cocoa Brownies
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut
Preheat the oven to 350°F. Spray your baking pan (8" square) with olive oil. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a pot of water so that it fits, and bring to a simmer. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts. Spread evenly in the pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, about 30 minutes. Let cool before attempting to cut, but not too much. These brownies are delicious warm.