Last updated on May 14th, 2014
Tip: If your parchment paper refuses to mold to the shape of your pan, do what I do, and first spray the pan with a little vegetable spray. The paper will adhere without a hitch.
Yes, I realize that’s a lot of butter.
Then, with your hips swaying to this old Eydie Gorme tune, sift the dry ingredients by tapping the side of the sieve with your hand.
Did you know the aforementioned tune was composed by husband-and-wife songwriting duo Barry Mann and Cynthia Weil? ‘Tis true. They also wrote “You’ve Lost That Lovin’ Feeling.” And approximately 1 billion other pop hits.
Cynthia Weil has twice responded to me on Twitter. She even re-tweeted one of my tweets.
Don’t pretend you’re not impressed.
Detach the mixing bowl, and bring it to your work-station.
This next step is crucial.
Are you ready for it?
You might as well lick the mixing bowl, too.
And here’s a copy-and-paste version of the above:
My Very Serious Brownies
Kevin Lee Jacobs (www.kevinleejacobs.com)
1 1/4 cups (2 1/2 sticks) unsalted butter, thoroughly softened
1 1/3 cups super-fine sugar
8 oz good-quality (at least 60% cacao) bitter-sweet chocolate
1/2 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/2 cup baking cocoa
4 large organic eggs, beaten
Set the oven rack at the lower-middle position; preheat the oven to 350°F.
1. Line a square 8×8-inch baking dish with parchment paper.
2. Put the butter and sugar in the bowl of a standing mixer, and beat them until light and fluffy.
3. Break off 2 ounces (2 squares) of chocolate, and coarsely chop them and set aside. Melt the remaining chocolate in a bowl set over a pan of simmering water.
4. While the chocolate is melting, sift together the flour, baking powder, salt and cocoa.
5. Bit by bit, beat the eggs into the sugar and butter mixture. Then detach the work-bowl from the mixer, and bring it to your work surface. Using a spatula, fold in first the melted chocolate, then the chopped chocolate, and finally, the dry ingredients. Pour the batter into the prepared baking dish. Bake until slightly puffed, and a toothpick inserted in the center comes out almost clean — about 40 minutes. Cool completely before cutting into small squares.