MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brownies
Categories: Cookies, Chocolate
Yield: 12 servings

Nonstick cooking spray
1/2 c (113 g) unsalted butter
1 c (200 g) granulated sugar
1/2 c (86 g) dark or semisweet
- chocolate chips
2 lg Eggs
1 ts Vanilla extract
1/2 c (47 g) unsweetened cocoa
- powder
1/2 c (64 g) A-P flour
1/2 ts Kosher salt
1/8 ts Baking soda

Set the oven @ 325ºF/165ºC, with a rack positioned in
the center. Grease an 8" square baking pan with cooking
spray and line the bottom with parchment paper.

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.

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.

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.

By: Lidey Heuck

Yield: 9 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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