Election Night Brownies- While We All Wait....

Comfort Food - Decision 2024- NYT

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

I have made this recipe many times. I thought tonight it would be comforting to make them once again. This recipe is courtesy of @Lidey Heuck of the New York Times

There are many kinds of brownies, but this simple recipe aims for a chewy, fudgy texture with a shiny, crackly top. Theories abound on what creates that delectable flaky top layer, but here, it is achieved by dissolving the sugar into the butter, then stirring in chocolate chips until melted. Use semisweet chocolate for sweeter brownies, or dark for a slightly more grownup treat, and feel free to stir in ½ cup chopped walnuts or pecans before baking if you like a little extra crunch. For easy cutting, let the brownies cool completely and use a hot, dry knife, wiping off the crumbs in between cuts.

Ingredients

Yield:9 to 12 servings

• Nonstick cooking spray, for greasing

• ½cup /113 grams unsalted butter (1 stick)

• 1cup/200 grams granulated sugar

• ½cup/86 grams dark or semisweet chocolate chips

• 2large eggs

• 1teaspoon vanilla extract

• ½cup/47 grams unsweetened cocoa powder

• ½cup/64 grams all-purpose flour

• ½teaspoon kosher salt

• ⅛teaspoon baking soda

Preparation

1. Step 1

   Heat the oven to 325 degrees, with a rack positioned in the center. Grease an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.

2. Step 2

   Combine the butter and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the butter comes to a simmer. Turn off the heat, then add the chocolate chips and stir until melted. (The mixture will be grainy at this point.) Pour into a large mixing bowl and set aside until just warm to the touch.

3. Step 3

   Add the eggs and vanilla to the mixing bowl and whisk vigorously for 1 minute, until pale and glossy. Add the cocoa powder and whisk until incorporated. Add the flour, salt and baking soda and mix with a wooden spoon or spatula until well combined. Transfer the batter to the prepared pan and smooth the top.

4. Step 4

   Bake brownies until a toothpick comes out with just a few crumbs on it, 30 to 33 minutes. Cool completely in the pan before slicing into squares. Brownies will keep for up to 3 days, well-wrapped at room temperature.