“Butter is key, and underbake” -Miina, brownie guru.
Woke up needing chocolate, so I dealt with it. I’m very particular with my brownie preference; the soft, cakey kind just isn’t what I need in life. I’m striving for the it-takes-a-full-2-seconds-to-bite-through-the-corner-piece-because-it’s-that-dense-and-chewy brownie. Based loosely off Miina’s long distance phone call tutorial from a Copenhagen supermarket this morning, this recipe checks all the boxes. When in doubt, underbake.
Ingredients
1/3 block unsalted butter
8 oz semi-sweet chocolate
3 tbsp coconut oil
1/2 cup granulated sugar
1/2 cup brown sugar, loosely packed
3 eggs, room temperature
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 tsp baking powder
1/2 tsp salt
Directions
Set oven to 350 degrees Fahrenheit. Line a 9-inch pan with buttered parchment paper.
In a medium bowl, combine flour, baking powder, salt and cocoa powder.
Slice chocolate with a sharp knife into thin shards.
Over a double-boiler in a separate bowl (glass or metal is best) melt butter, chocolate, and oil until combined.
Remove from heat and whisk in both sugars.
Whisk in eggs, beating vigorously until a shiny and thick batter comes together.
Combine dry ingredients and wet ingredients in whichever bowl is bigger.
Pour batter into pan and swirl the surface with a spatula to distribute evenly into corners.
Bake for 25-30 minutes, or until edges appear cooked through. The goal is for the centre to be chewy rather than cakey, so underbaking is not a concern, rather a benefit.
Let cool before slicing into squares. If you are me, you will secretly devour prime real-estate corner pieces with a cold glass of milk and then proceed to selflessly offer the rest to the entire household.