These ultra chewy brownies from Dorie Greenspan are sure to make your favorites list. It uses a whipping technique to make the batter super light and fluffy. Cocoa powder (not chocolate) gives these brownies their extra chocolate-y flavor.
You're probably thinking... "Yawn. Another brownie recipe." But hold on, my friends! This is a brownie from Dorie Greenspan, who is pretty much a rock star in the cooking and baking world. Before you pass judgment on yet another brownie, listen up,
The secret to these superbly chewy brownies is how they are mixed. Dorie asks us to whip the butter, sugar and salt together for 5 full minutes before adding other ingredients. The brownies are mixed for almost 10 minutes before baking, so they are light, fluffy, chewy and oh-so-amazing.
Prior to these, my favorite plain brownies have been these salted fudge ones from Kate Krader. Dorie's definitely gives Kate's brownies a run for her money. My husband actually said that Dorie's brownies are his all-time favorite so that's definitely saying something. He couldn't stop eating these and I noticed that the entire batch had been eaten in a matter of a few days. We didn't give many of these away because we wanted to save them all for ourselves.
- 1 cup plus 2 Tablespoons (150 grams) all-purpose flour
- 1 and 1/3 cups (112 grams) unsweetened cocoa powder
- 1 stick plus 3 Tablespoons (11 Tablespoons total) unsalted butter, room temperature
- 2 and 1/2 cups (500 grams) granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten, at room temperature
Preheat your oven to 325 degrees F. Generously grease a 9"x13" baking pan and set aside.
In a medium sized bowl, whisk the flour and cocoa powder together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter, sugar and salt on low speed for 3 minutes until light and fluffy. Add in the vanilla.
Turn the mixer off and switch to the whisk attachment. Turn the mixer to medium speed and add in the eggs and beat for 5 full minutes. The mixture will double in size. Turn the mixer off and switch back to the paddle attachment. Gently fold in the dry ingredients (using a spatula) and then turn the mixer on low to mix until everything just comes together. Your fluffy batter will collapse, but that is expected.
Transfer the batter to your prepared pan and bake in your preheated oven for 20 minutes. Then rotate the pan and bake for an additional 20 minutes or until a toothpick inserted in the center comes out clean.
Allow the brownies to cool before cutting and serving.
Brownies should be stored in airtight container at room temperature or in the refrigerator and will keep for several days.
Yield: One 9"x13" pan; about 24 brownies (more or less, depending on how big you cut your slices)
Source: Dorie's Cookies by Dorie Greenspan