BEST COCOA BROWNIES

10 tablespoons (11/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder* (natural or Dutch process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour

Position rack in lower third of oven and preheat oven to 325 degrees F. Line bottom and sides of an 8-inch-square baking pan with foil, allowing some to overhang on 2 opposite sides.

In a medium heatproof bowl, combine butter, sugar, cocoa and salt. Place bowl in a wide skillet of barely simmering water. Heat, stirring frequently, until butter melts and mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove bowl from skillet and set aside briefly until mixture is warm, not hot.

Using a wooden spoon, stir in vanilla. Add eggs, 1 at a time, stirring vigorously after each addition. When batter looks thick, shiny and well-blended, add flour and stir until you cannot see it any longer, then beat vigorously 40 strokes with wooden spoon. Spread batter evenly in prepared pan.

Bake 20 to 25 minutes until a toothpick inserted in center comes out slightly moist with batter. Transfer pan to a wire rack to cool completely.

Lift up ends of foil overhang and transfer block of brownies to a cutting board. Cut into 16 or 25 squares.

*Any unsweetened natural or Dutch-process powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

Makes 16 to 25 brownies
Adapted from source: Bittersweet by Alice Medrich