Rc Brownies Recipe

Brownie Batter

1. 1

   Prepare oven and pan

   Preheat oven to 175°C (350°F). Line a 9x9-inch (23x23 cm) square baking pan with parchment paper leaving an overhang on two opposite sides for easy removal; lightly butter the parchment.

2. 2

   Melt chocolate and butter

   Place chopped bittersweet chocolate and butter in a heatproof bowl set over a simmering pot of water (double boiler), making sure bowl does not touch the water. Stir occasionally until fully melted and smooth (about 4–6 minutes). Remove from heat and cool 3–5 minutes.

3. 3

   Combine sugar and eggs

   In a separate large bowl, whisk together the granulated sugar and eggs until well combined and slightly pale, about 1–2 minutes by hand or 30–45 seconds with a mixer on low. Stir in vanilla extract.

4. 4

   Temper eggs with chocolate

   Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture while whisking continuously to prevent cooking the eggs. Continue until homogenous and glossy.

5. 5

   Add dry ingredients

   Sift together the all-purpose flour, unsweetened cocoa powder, fine salt, and espresso powder into the chocolate mixture. Fold gently with a spatula just until no streaks of flour remain. Do not overmix; batter should be thick and shiny.

6. 6

   Fold in nuts

   Fold in 3/4 of the chopped toasted nuts, reserving the rest to sprinkle on top.

7. 7

   Bake

   Scrape the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle the reserved nuts evenly over the batter and, if using, scatter flaky sea salt lightly. Bake in the preheated oven for 22–28 minutes: edges should be set and slightly pulling away from the pan, while the center remains moist and a toothpick inserted near the center should come out with a few moist crumbs (not wet batter).

8. 8

   Cool and remove

   Allow brownies to cool completely in the pan on a wire rack (at least 1 hour). Use the parchment overhang to lift brownies from the pan and place on the rack. For cleaner slices chill in the refrigerator 30 minutes before cutting.

9. 9

   Slice and serve

   Using a sharp knife wiped clean between cuts (or warm under hot water and dried), cut into 9 or 16 squares as desired. Serve at room temperature. Store airtight at room temperature for up to 3 days or refrigerated up to 7 days.