Rich, Fudgy Brownies

by Nicole Rees These are the perfect brownies to make for a picnic or to just have hanging around for a snack. To transform them into an elegant dessert, add port-soaked dried cherries to the batter and frost the cooled brownies with a port-ganache topping (recipe: Port Ganache-Glazed Brownies with Dried Cherries) Serves 16 Yields one 9-inch-square pan of brownies. 8 oz. (1 cup) unsalted butter; more softened butter for the pan 3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan 2 cups granulated sugar 4 large eggs, at room temperature 1/2 tsp. pure vanilla extract 2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder 1/2 tsp. baking powder 1/2 tsp. table salt More...