I have been using the Epicurious brownie recipe for a few years now and without a doubt, the brownies have always been a hit! They are rich, dark chocolate and almost flourless brownies. I am, personally a fan of dark (70% or more) chocolate. I have made a few changes to the recipe and included my version below.
10 tablespoons (1.25 sticks or 1/2 cup + 1/8 cup) unsalted butter
1 1/4 cups brown sugar
3/4 cup + 2 tbsp cocoa powder (preferably unsweetened)
1/4 tsp salt (I often omit salt and it tastes great)
1/2 tsp Madagascar Bourbon Vanilla Extract (strengthens the flavour)
2 large eggs
1/2 all purpose flour
Preheat the oven to 325 F.
Line a 8×8 inch or 9×9 inch baking pan with parchment paper.
In a heatproof bowl, combine butter, sugar, cocoa and salt. Soften the butter (I like to heat the butter in the microwave for 30-40 seconds). Once all the ingredients are mixed together, stir in vanilla extract, eggs and then mix. Lastly add in the flour and stir well.
Transfer mixture to the parchment paper in the pan. I like to transfer it on to the parchment paper on a flat surface to easily spread out the batter.
Bake for 22-25 minutes (less time for a more chewy texture) until you can insert a toothpick/knife/fork and remove it without any residue. Let the brownies cool on a wire rack.
Cut into 16 pieces and enjoy!