THOMAS KELLER’S BROWNIES

Thomas Keller Ad Hoc Brownies

3/4 cup flour
1 cup dutch-processed/dark cocoa powder
3 sticks unsalted butter, cut into 1-tablespoon pieces
1/2 teaspoon salt
3 large eggs
1 3/4 cups sugar
1/2 teaspoon vanilla extract
4 ounces dark chocolate, chopped into small shards
Powdered sugar for dusting


Preheat the oven to 350 degrees. Butter a 9-inch square pan.
In a medium mixing bowl, sift together the flour, cocoa powder and salt and then set aside
Melt 1 1/2 sticks of butter in a medium bowl in the microwave in 30 second increments; stirring between each. Add the remaining butter to the melted butter and stir until it melts and gives the butter a creamy consistency.

In a bowl of a stand mixer fitted with the paddle, mix together the eggs and sugar on medium speed for about 3 minutes until it becomes thick, pale and ribbons form. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then add one-third of the butter, and continue alternating the remaining flour and butter. Add the chopped chocolate and mix to combine.
Spread the batter evenly in the prepared pan. Bake for 40 to 45 minutes, until a cake tester or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it. I like to have my brownies on the "under-baked" side because I don't enjoy crunchy crusts.
Cool in the pan until the brownie is at room temperature (or at least try to... it's difficult). Run a knife around the edges, and flip the brownie onto a cutting board. Cut into squares and dust the tops with powdered sugar just before serving.
The brownies can be stored in an airtight container for up to 3 days, however, they most likely will not last that long.