5 Tbsp. vegan margarine (or unsalted butter)
8 oz. quality bittersweet or semisweet chocolate, chopped
¾ cup natural cane sugar (or regular granulated sugar if that’s what you use)
1 tsp. vanilla extract
2 large eggs, at room temperature
1/3 cup unbleached all-purpose flour (see note above)
1 pinch salt
¼ cup cocoa nibs for topping
Preheat oven to 350 °F. Line the inside of an 8-inch square pan with parchment or foil, allowing excess to extend beyond the edges of the pan. Lightly grease with butter or cooking spray.
In a medium saucepan, melt the margarine, then add the chocolate and stir over low heat until the chocolate is melted and smooth. Remove from the heat and stir in sugar and vanilla. Beat in the eggs one at a time. Add the flour and salt and stir energetically for 1 full minute, until the batter loses its graininess, becomes smooth, and begins to pull away from the sides of the pan. The minute-long stir is crucial for everything to stay together. (Stir in any additions to the batter, like nuts, at this point.)
Scrape the batter into the prepared pan, sprinkle the cocoa nibs on top and bake until the center is almost set, 25-30 minutes (don’t overbake). Let the brownies cool completely before lifting out the parchment from the pan. (Freeze if desired. They keep well at room temperature for a few days, but to get clean edges when you cut them, chill them first and run the knife under hot water between each slice.)
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