Brownies Ridiculously easy. ridiculously good. TINE 30 to.40 minutes 1 Heat theovento 350°F.Greasea «3. Transfer the mixture to a large bow MAKES 9tol2 ‘square baking pan with butterorlineit (or use the bow! you put in the micro- : — byeverlapping 2 piecesof parchment _ wave) andsstirin the sugar. Then beat paper or aluminum foilerosswiseand inthe eggs, one ata time. Gently stirin | Batter rhocattticnseze for srease the lining. the flour, salt, and the vanilaifyou're sreasing the pan using it 2 Combine the stick of butter and the Sounces unsweetened chocolate in a small saucepan over very 4 Pour and scrape the mixture into chocolate, roughly low heat, stirring occasionally. (Or mi- ‘the prepared pan and bake for 20 to chopped crowave them inalargemicrowave- 25 minutes, untiljust barely set in the 1eup sugar safe bowlon mediumfor0-second __—middle. Coolon arack unti/set. I'you intervals, stirring after each) When the used parchment, lift out toremove 2eges chocolate is just about melted, remove the brownies. fnot, cut themin squares ¥scup all-purpose flour thesaucepan from the heat (orbow! _right inthe pan. Store, covered, at room fromthe microwave) andcontinueto _ temperature, forno more than aay. Pinch satt sticunti the mixture is smooth ¥e teaspoon vanilla extract, optional Stir the melted chocolate anc butter until it’s complete amooth and thin, like thi. rey a GREASING THE PAN Whether you MELTING BUTTER WITH CHOCO: line the pan or not. make sure to LATE When there's thismuch cover the bottom as well as the butter. the chocolate won't sides, And don't be stingy or the ‘burn easily: just stirthem both brownies might stick together na smal pot overthe lowest possible heat 420 How to Cook Everything The BasicsAVOIDING OVERMIXING The bat: ‘ershould be relatively smooth ‘and thick; some lumps are okay. If {yeu werkt too much, the brown- ieswilbe tough, FAILING THE TOOTHPICK TEST ‘Aclean toothpick might signal ‘some cakes areready. but it ‘means brownies are overcooked, “Their signal: crust on top with a slightly jiggly center underneath. > Ityouuse parchment paper (or foil) toline the pan, leavean extra inch or two overhanging, each end, When the brownies are cool, grab each flap and lft them out of the pan, » Erron the side of underbak ing: An overcooked brownie is. ‘dry and cakey, while an under ‘cooked brownie is gooey and delicious. » Nutty Brownies: In Step 3, substitute %4 cup finely ground hazelnuts. almonds, walnuts, fr pecans (use the food proces: sor or blender to grind them) for % cup of the flour and add i.cup lightly toasted, roughly chopped nuts to the batter. » Cocoa Brownies: After the brownies coolabit but are still warm, put2 tablespoons cocoa invasmall strainer and shake it over the pan to dust the tops of the brownies. > Bread-Baking Basics (page 394), Chocolate, But ter, Sugar (page 422), melting chocolate (page 441) Desserts 42a