This recipe is an oldie that Natalie got from NY Times ages ago, and has stuck in her rotation. Because IT IS THAT GOOD and so easy to whip up! Trust us, once you make this you’ll never go back to boxed brownies again. The key is not to overcook the brownies. Pull them out BEFORE you think they are completely done and allow them to finish cooking in the pan. Perfect every time!
10 Tbsp unsalted butter
1 1⁄4 cups sugar
3⁄4 cups plus
2 Tbsp unsweetened cocoa powder
1⁄4 tsp salt
1⁄2 tsp pure vanilla extract
2 large eggs
1⁄2 cup all-purpose flour
Optional: maldon or flakey sea salt
Preheat oven to 325 degrees. Spray an 8x8 baking pan with cooking spray, and line with parchment, if desired (they are easier to remove from the pan this way).
Combine the butter, sugar, cocoa, and salt in a medium metal or glass bowl and place the bowl on top of a pot of simmering water. Stir frequently until the butter begins to melt. Once the butter is completely melted remove from heat and allow to cool a bit.
Using a wooden spoon, stir in the vanilla. Add eggs one at a time stirring until each egg is fully incorporated. Add the flour and stir until it disappears, then beat vigorously for 40 strokes with the wooden spoon (yes, it’s important to count to 40!).
Pour into pan, add maldon salt if desired, and bake for 20-25 minutes (do not overbake!). A tester will come out mostly clean, but will still have traces of batter. Allow to cool before cutting into 9 squares. Top with raspberries or your favorite fruit!