by Lisa Farmer
I made these brownies when Katie Workman came to town in May of this year. I had the honor of escorting her around town during her book tour. Her book; The Mom 100 Cookbook, is FULL of easy, delicious recipes for a family and would be a wonderful addition to any cookbook collection!
- 1 cup (2 sticks) unsalted butter
- 3 ounces unsweetened chocolate
- ½ cup unsweetened Dutch-processed cocoa powder
- 2 ½ cups granulated sugar
- ½ teaspoon Kosher salt
- 1 Tablespoon pure vanilla extract
- 3 large eggs
- 1 ½ cups all-purpose flour
1. Preheat the oven to 350 degrees F. Spray a 9X13-inch pan with non-stick cooking spray.
2. Place the butter and chocolate in a medium saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don`t have a chance to cook at all before they are blended in. Blend in the flour.
3. Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes clean, 25 to 30 minutes.
4. Let the brownies cool on a wire rack. When completely cool, cut them into 12 or 24 squares.