Makes 12-16 insanely decadent squares
Adapted, every so slightly, from Alice Merdich (original recipe here)
10tablespoons (140 grams) unsalted pastured butter
1+cups (170 grams) coconut sugar (this is a GREAT substitution)
3/4cup plus 2 tablespoons (80 grams) unsweetened fair trade and organic
(if possible) cacao powder
1/4teaspoon sea salt
1/2teaspoon pure vanilla extract
2 cold large eggs
1/2cup (65 grams) spelt flour (unsifted, measured by stirring briefly, spooning into the measuring cup until it’s heaped above the rim, then leveling it with a straight-edged knife or spatula — it should weigh nearly 2.5 ounces)
1. Position a rack in the lower third of the oven and preheat the oven to 325°F/160°C. Line the bottom and sides of an 8-inch square baking pan (I only had an 8X13 rectangular glass baking dish) with parchment paper, leaving an overhang on two opposite sides.
2. Combine the butter, sugar, cacao, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25* minutes. Let cool completely on a rack.
5. Lift up the ends of the parchment liner, and transfer the brownies to a cutting board. Cut into squares.
*It took mine 30 minutes to set completely (like Smitten Kitchen’s).
P.S. For my gluten-free friends, I’m thinking of trying a few combos such as almond meal, oat flour and rice flour.