my brownies are hotter than yours

Hiiiiiii.

Multiple people that I respect and adore called this the best brownie recipe they’ve ever tried. Any questions?? Make the damn things!

Ps. Listen to my podcast. And check out my pals over at Sugar Coated Murder! Y’all. It’s a true crime and baking podcast!!! You’re going to LOVE IT.

Ok that’s all. Love you bye!!!

my brownies are hotter than yours

adapted from Wild Sweetness by Thalia Ho

14 tbsp butter, plus more for the pan

⅔ c chopped dark chocolate

1 ½ c granulated sugar

3 large eggs

1 tbsp vanilla extract

½ tsp orange zest

¾ c cocoa powder

½ c all purpose flour

¼ tsp ground ginger

¼ tsp cinnamon

¼ tsp chipotle chili powder

⅛ tsp cayenne

½ tsp salt

Smoked sea salt or other flakey salt for topping, optional

Preheat the oven to 350F. Grease an 8x8 pan with butter, then line with a strip of parchment paper cut to fit the width, leaving enough length to overhang two edges of the pan.

Place the chocolate in a medium bowl and set it near your stove. Next, brown the butter. Put the butter in a small pan over medium heat. Let melt all the way down. It will crackle and fizzle as the moisture cooks off. Swirl the pan often but don’t stir. Let the butter turn a deep amber; keep an eye on it and don’t let it burn. It should be dark brown and smell nutty and roasty. Some burned bits on the bottom of the pan are just fine! Pull the butter off the heat when it’s nicely browned and pour it over the chocolate, browned bits included. Stir the butter and chocolate together until the chocolate is melted and the mixture is smooth.

In a large bowl, whisk together the sugar, eggs, vanilla and orange zest. Whisk hard until the mixture is foamy and aerated– when you think it’s done, give it another couple minutes of elbow grease! (You can also use a stand mixture for this if you feel so inclined; beat on medium speed for 5 minutes.) Drizzle the chocolate mixture in bit by bit, whisking vigorously in between additions (you don’t want the hot chocolate mixture to cook the eggs). 

Place a fine mesh sieve over your bowl and add the cocoa powder, flour, spices, and salt. Sift it all into the batter together, then fold through with rubber spatula until fully incorporated. The batter should be thick and glossy.

Transfer to your prepared pan, smoothing the surface with the rubber spatula. Sprinkle the top with smoked sea salt or flakey salt of your choosing (optional). Bake about 25 minutes. The middle should still be a bit squidgey and the top should be shiny and cracked. Let cool completely in the pan, then lift out by the edges of the paper and cut into squares.