Cocoa Brownies
10 tablespoons (141 grams) unsalted butter
1 1/4 cups (280 grams) sugar I used 200 grams
3/4 cup plus 2 tablespoons (82 grams) unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams) all-purpose flour I used whole wheat spelt flour
2/3 cup walnut or pecan pieces I used hazelnuts, toasted
Preheat oven to 165°C (325°F). Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.
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. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.
Chocolate ganache (or sauce)
1dl double creme
100 grams chocolate
4 dkg butter
Bring the creme to a boil and remove it from the heat and place the chopped chocolate in it. Stir it until it comes together and then add the butter. Keep stirring and put it in the fridge to cool down.
