Page 124 - 2019TOHCookbook

MCGOVERN | NEEDHAM, MA | SERVES 12
Conor has a nut allergy so we always have home-baked goodies because it’s hard to find baked goods that are nut-safe. They became known as “Conor’s Brownies”. They are fudgy, rich and delicious.
INGREDIENTS
3⁄4 cup (1 1⁄2 sticks) unsalted butter 2 cups sugar
1 cup cocoa powder
1 tsp. salt
1⁄2 tsp. baking powder
1 tbsp. vanilla extract
1 tsp. espresso powder, optional
3 large eggs, lightly beaten
1 cup unbleached all-purpose flour 1 cup chocolate chips, optional
INSTRUCTIONS
1. Preheat oven to 325˚ F (or 300˚ F if using convection oven). Lightly grease 9 x 13 pan.
2. In a medium-sized microwave-safe bowl, or in a medium saucepan set over low heat, melt the butter. Add the sugar and stir to combine. Return the mixture to heat (or microwave) briefly until it’s hot but not bubbling. It will become shiny when you stir it. (This will dissolve the sugar and give the shiny crackly top).
3. Stir in the cocoa, salt, baking powder, espresso powder (if using), and vanilla. Whisk in the eggs, stirring until smooth. Stir in the flour and chocolate chips. Don’t overmix.
4. Spoon into the prepared pan and bake in the center of the oven for 29 to 32 minutes. The edges of the brownies should be set, but the center will be soft. A toothpick inserted into the middle will come out clean or with a few crumbs, but not wet batter.
5. Remove the pan from the oven and let cool completely on a wire rack before cutting. They are sticky to cut if you don’t let them cool, but often that doesn’t stop us because we can’t wait.
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BEST FUDGY BROWNIES