Martha_Stewart_Living_November_2016

RECIPE BY SARAH CAREY; FOOD STYLING BY LAURYN TYRELL; PROP STYLING BY SARAH VASIL

CHEWY BROWNIES

Active Time: 20 min.

Total Time: 1 hr., plus cooling

Makes: 16

7 tablespoons unsalted butter,

room temperature, plus more

for baking pan

¾cup plus 2 tablespoons

unbleached all-purpose flour

¼teaspoon baking powder

½teaspoon kosher salt

7 ounces unsweetened chocolate,

finely chopped (1⅓ cups)

3 tablespoons safflower or

coconut oil

1 cup granulated sugar

1 cup packed light-brown sugar

3 large eggs, room temperature

1.Preheat oven to 350°. Butter a

9-inch square baking pan. Line with

parchment, leaving a 2-inch over-

hang on two sides; butter parchment.

2.In a medium bowl, whisk together

flour, baking powder, and salt.

In a heatproof bowl set over a pot

of simmering water, melt choco-

late and butter with oil. Remove from

heat. Add both sugars and whisk

10 seconds. Add eggs and whisk vig-

orously until glossy and smooth,

45 seconds. Using a rubber spatula,

stir in dry ingredients. Pour batter

evenly into prepared pan, smooth-

ing top with spatula.

3.Bake until set and a tester inserted

in center comes out with moist

crumbs, 35 to 40 minutes. Let cool

in pan on a wire rack 20 minutes,

then remove using parchment; let

cool completely on rack before

cutting into squares. Brownies can

be stored in an airtight container

up to 2 days.

sweets

BROWNIE POINTS

What’s gooey on the inside, crackly on top, and supremely delicious all over?

Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown

sugar impart a rich, well-rounded flavor, while adding a bit of oil to the batter

results in the addictively chewy texture that makes this version an instant classic.

PHOTOGRAPH BY BRYAN GARDNER

Briskly whisk-

ing the eggs

into the batter

creates a

shiny, crackled

top crust.

86

EVERYDAY FOOD

November