Cook the Book: The Serious Eats Chocolate Lover's Library

Name: Cook the Book: The Serious Eats Chocolate Lover's Library
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 8 inches baking pan; 2 larges cold large eggs; 118 milliliters all-purpose flour; 158 milliliters walnut or pecan pieces (optional); 0 teaspoons salt; 296 milliliters sugar; 10 Tbsps (1 1/4 sticks) unsalted butter; 177 milliliters unsweetened cocoa powder (natural or Dutch-process); 1 teaspoons pure vanilla extract

Need a vegetarian hor d'oeuvre? Cook the Book: The Serious Eats Chocolate Lover's Library could be a tremendous recipe to try. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 12g of fat, and a total of 192 calories. This recipe serves 16. A mixture of cocoa powder, eggs, pecan pieces, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Position a rack in the lower third of the oven; preheat to 325°F. Line the bottom and sides of baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Equipment you will use

Baking Paper

Baking Pan

Aluminum Foil

Oven

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl; set bowl in a wide skillet of barely simmering water. Stir from time to time until butter is melted and mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.

Ingredients you will need

Butter

Cocoa Powder

Sugar

Water

Salt

Equipment you will use

Frying Pan

Bowl

Remove bowl from skillet; set aside briefly until mixture is only warm, not hot.

Equipment you will use

Frying Pan

Bowl

Stir in the vanilla with a wooden spoon.

Ingredients you will need

Vanilla

Equipment you will use

Wooden Spoon

Add the eggs one at a time, stirring vigorously after each. When batter looks thick, shiny, and well blended, add the flour; stir until you cannot see it any longer. Beat vigorously for 40 strokes with wooden spoon or rubber spatula. Stir in the nuts, if using.

Ingredients you will need

All Purpose Flour

Egg

Nuts

Equipment you will use

Wooden Spoon

Spatula

Spread evenly in lined pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake until a toothpick inserted into center emerges slightly moist with batter, 20 to 25 minutes.

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Toothpicks

Oven

Let cool completely on a rack.

Lift up the ends of the parchment or foil liner; transfer brownies to cutting board.

Equipment you will use

Cutting Board

Aluminum Foil

Cut into 16 or 25 squares.

Note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa yields brownies with more flavor complexity and lots of tart, fruity notes. Durch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor.

Ingredients you will need

Cocoa Powder

Chocolate