Yield: 16 servings

Prep Time: 20 minutes

Rest Time: 1 hour

Cook Time: 30 minutes

Cookware

• Large mixing bowl

• Medium saucepan

• 9x9 metal baking pan

• Rubber spatula

• Whisk

Ingredients

• 113g (1 stick) European-style butter

• 396g (1 can) sweetened condensed milk

• 75g cocoa powder

• 150g powdered sugar

• 1 large egg + 1 egg yolk

• 1.5 teaspoons vanilla extract

• 1/2 teaspoon fine sea salt

• 120g Purple Straw wheat flour (finely sifted)

Instructions

1. Brown the butter in a medium saucepan over medium heat (stirring frequently) until the solids settle to the bottom and the bubbling slows considerably.

2. Add sweetened condensed milk, cocoa powder, and powdered sugar to the saucepan. Continue mixing over medium heat until bubbly and smooth (about 5 minutes). Remove from heat and set aside for 1-2 minutes.

3. In a large mixing bowl, combine the eggs, vanilla extract, and salt.

4. Scrape the stovetop mixture to the bowl with a rubber spatula. Whisk vigorously to combine.

5. Gently whisk in the flour until just combined.

6. With the rubber spatula, transfer the batter into a parchment-lined baking sheet.

7. Let rest for 1 hour at room temperature, preheating the oven to 350°F half way through.

8. Bake for 25-35 minutes on the middle rack.

9. Allow the pan to cool for at least 1 hour before slicing (if you can resist).

Introduction

Since the inception of this sweet treat, brownie recipes have strived to achieve just three things: (1) rich, chocolatey flavor, (2) a fudgy yet delicate interior, and above all else (3) a thin, papery skin. Having set out with the goal of perfecting the universally-beloved chocolate brownie, we’ve added a forth criteria: a soft, flavorful, and nutritious flour that holds it all together.

Perfection is, well, subjective… but we believe to have come fairly close to it. In any case, it’s on you to be the judge of that.

Developing Thin & Papery Skin

There are many supposed secrets to achieving a thin, papery skin atop your brownies. Many of these methods are indeed effective, but the purported reasonings behind them are rarely correct. The true method is, in fact, quite simple; (1) Thoroughly dissolve the sugar and (2) keep the moisture content low. Nearly every aspect of this recipe — from the finely-textured and pre-dissolved sugar ingredients to the heating, whisking, and annoyingly-long resting — is purposefully intended to achieve these two goals.

Fudgy vs. Cakey

Brownie density is a divisive topic for many. Some prefer a chewy, fudge-like consistency while others enjoy a light and airy one. This recipe is intended to fall somewhere in the middle, with a slight lean toward the fudgy end of the spectrum. If you prefer your brownies cakier, simply use two whole eggs instead of one egg and a yolk.