Brownies

 INGREDIENTS:
  • ¾ cup cocoa powder
  • 1 cup granulated sugar
  • ½ cup all purpose flour
  • 5 oz. (140 grams) unsalted softened butter
  • ¼ tsp. salt
  • 2 eggs
  • 1 tsp. vanilla extract

PROCEDURE:
  1. Preheat the oven to 300ºF (150ºC). Line the bottom and the sides of an 8x8-inch baking pan with parchment paper or aluminum foil. Leave an excess lining of about ½-inch on the two opposite sides. This would be of help when taking the cooled brownies off the pan.
  2. Add enough water (about 1 to 2 inches deep) in a medium saucepan and set the heat until the water is nearly simmering but not boiling. In a heat-safe bowl, combine the cocoa, sugar, salt and softened butter. Rest the bowl over the simmering water.
  3. Occasionally stir the mixture until the ingredients are well incorporated. Keep an eye of the heat to maintain the mixture warm but not bubbling hot. The mixture would look grainy at first but that is fine. It will smoothen once the eggs and flour are added. Remove the bowl from heat and allow to cool a bit for about 3 to 5 minutes.
  4. Add in the vanilla extract. Put the eggs, one at time, whisking briskly after each one. The batter at this time should begin to smoothen and to look glossy. Add the floor and continue to stir until well blended and the mixture slightly thickens.
  5. Thoroughly pour in the chocolate batter in lined baking pan. Bake for 25 to 35 minutes. Test the doneness of brownies by inserting a toothpick into the center. If it comes out almost clean, then the brownies are ready to go.
  6. Take out from the oven and allow the brownies to completely cool before removing from the pan by carefully lifting the excess hanging baking sheet lining on the sides. Refrigerate for 15 to 30 minutes before slicing to achieve firm and perfect square cuts.
  7. Serve with drink choice of coffee, tea or milk. Enjoy!

**Yields 16 pieces of 2x2-inch square cuts

TIPS FROM ENZ:
  1. For added flavor and texture, put some coarsely grounded peanuts or walnuts on the batter mixture.
  2. Sprinkle the sliced brownies with confectionery sugar if desired.
  3. Reduce the baking time to achieve a fudgy and slightly moist texture.
  4. The ratio of the ingredients above are intended to yield a slightly bittersweet chocolate taste. Just lessen the amount of cocoa or add more sugar if you are on the semi-dark or sweeter side.
  5. Feel free to use either unrefined or Dutch-processed cocoa powder. Both are good but would yield a slightly different taste. Choose the one that would best suit your preference.

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