The Farm Brownies
This recipe is based one one from The Farm in Beverly Hills, but I have modified the technique somewhat and added vanilla. I also like to mix the cocoa powder in with the melted chocolate rather than sift it in at the end with the cake flour.
Servings 24
Cost 5
Ingredients
- 3 sticks unsalted butter, cut into pieces (340 grams)
- 12 oz bittersweet chocolate (not unsweetened), chopped (70%) (340 grams)
- 1 cup plus 2 tablespoons unsweetened cocoa powder natural type
- 6 large eggs
- 3 cups granulated sugar 590 grams
- ½ teaspoon salt
- 2 teaspoons of vanilla my addition
- 1 ¼ cups cake flour 140 grams, sift after measuring**
Instructions
- Preheat oven to 350 degrees. Line a 9x13 inch metal pan with nonstick foil.
- In the top of a double boiler or in a large saucepan, melt butter with chocolate. Remove from heat and stir in the cocoa powder. Transfer mixture to a large mixing bowl.
- Add the sugar to the hot chocolate mixture and stir until it is fully blended, then whisk in the eggs 1 at a time.
- Stir in the salt and the vanilla, then sift in the flour and stir until blended.
- Pour batter into pan and bake until top is firm and a tester inserted into center comes out with crumbs, 40-45 minutes.
- Let cool completely, then cover and chill overnight. These are better on Day 2.
Notes
Cake flour can be lumpy, so I recommend sifting it after you measure it and then sifting it again into the brownie batter.
