Alice Medrich's Best Cocoa Brownies (For the Big Game)

Not counting tomorrow’s game, there have been 48 Super Bowls. That means 48 Super Bowl parties…and A LOT of chili! With each year, the menus at the parties I’ve attended have gotten more and more elaborate and over the top. This year, I say, “Enough with the fancy schmancy party food!” Back to the “basics” for me tomorrow—good, easy to manage food—with a little bit of a twist. 

“Enough with the fancy schmancy party food!” 

These brownies from Alice Medrich are just what I’m talking about. There’s no dark, 72% chocolate called for in this recipe—no melting, no fuss. They are the quintessential brownie—rich, fudgy—perfect for any game day. Toss in a handful of coarsely chopped nuts of chocolate chips if you must. A touch of cayenne and paprika adds a bit of heat that you won’t notice until you’ve finished your first bite, because on a cold day in February, everyone could use a little bit of heat.

ALICE MEDRICH’S COCOA BROWNIES

Makes 16 to 25 brownies

Adapted from Alice Medrich’s Bittersweet via Sassy Radish

10 tablespoons (140 grams) unsalted butter

1 1/4 cups (250 grams) granulated sugar

3/4 cup plus 2 tablespoons (105 grams) unsweetened cocoa powder (natural or Dutch-process)

1/2 teaspoon smoked paprika

1/4 to 1/2 teaspoon cayenne pepper (start with less to see if you like the amount of heat)

1/4 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

2 cold large eggs

1/2 cup (63 grams) all-purpose flour

2/3c. walnuts or pecan, coarsely broken into pieces

Flaky sea salt, such as Maldon, for sprinkling

Directions:

Preheat oven to 325 degrees F. Line an 8″ square pan with parchment paper so that there is an overhang on two sides.

Combine the butter, sugar, cocoa, paprika, cayenne, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. 

Add the eggs one at a time, stirring vigorously after each one. Using a wooden spoon, stir in the vanilla, Once the batter looks shiny and well-blended, stir in the flour until no streaks remain. Vigorously beat the batter for 40 strokes. Stir in the nuts if using. Spread the batter evenly into the pan. Sprinkle the sea salt lightly over the top.

Bake until a toothpick in the middle comes out slightly moist with batter, 20 to 25 minutes Remove and let cool completely before lifting out of the pan and transferring to a cutting surface. Cut to your desired size.