I keep doing this trip down memory lane, another of my childhood recipes were brownies, a finger food dated to the beginnings of the 20th century in Chicago, a mix between cookie and cake. There are many brownies versions, my first contact with them were via a tv ad of Pilsbury’s Brownies, from that boxed brownies until today things have changed a little bit, this recipe I found it a couple of years ago, it’s low in sugar and rich in cocoa, it’s a shame that it can’t be low far too, so you have to eat them moderately.
2 cups sugar
3,5 to 4 ounces bittersweet chocolate (85% Cocoa), melted and cooled
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened 100% Cacao Powder
Special Equipment: 13 x 9 in. Baking Pan
Preheat the oven to 350° F. Line the baking pan with foil paper and spray it with oil.
Place the softened butter in a large bowl, and whisk until it is pale yellow and light. Add the sugar and whisk until the mixture is light and fluffy.
Whisk in the cooled chocolate, then add the eggs one at a time, whisking after each addition.
Whisk in the vanilla, then sift in the flour and cocoa, fold them in until combined.
Transfer the batter to the prepared baking pan, smoothing it out evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will be very moist in the center. Remove from the oven and let cool before cutting into squares.