KENNEBUNK, Maine — If your first instinct is to grab a box mix when you think about making brownies, think again! Chef Matt Padilla from The White Barn Inn in Kennebunk wants you to try to make them from scratch. We have the recipe! and here it is.
1 1/2 cups cake flour
1 1/2 tablespoons cocoa powder
2 sticks plus 2 tablespoons (or 1/2 lb) butter
6 3/4 oz. 68% (baking) chocolate
2 1/2 cups sugar
4 small eggs, or 3 extra large eggs
Kosher salt, optional
(Note: Chef Matt says you can add a tsp of Vanilla when you add the eggs if you'd like!)
Method of Preparation:
Melt the chocolate and butter in a double boiler. You want to melt the butter and chocolate gently at the same time, and this method melts things more slowly. It should almost look like a chocolate sauce. Once fully emulsified and homogenous add in the, sugar and eggs until fully incorporated.
Mix in all dry sifted ingredients.
Add to a 9x9 sprayed baking pan (see note below).
Bake at 350F for 8 minutes. Then rotate and bake until a toothpick comes clean. About 8-10 more minutes. May take a little longer in a home oven.
Note: This amount of batter works well in a quarter size sheet pan, or a 9 x 9 baking dish. Line pan with parchment, and spray with baking spray. If using a non-stick pan, you don’t need parchment paper. Spread batter evenly in pan. Finish with a bit of kosher or sea salt on top.