Afternoon treats are a well-loved tradition at Inn on the Creek, and these brownies have become one of our favorite recipes. After a day enjoying all the activities Jackson Hole has to offer, we love to welcome guests with the smell of homemade brownies baking in the kitchen. Try these at home today, and treat yourself to a little taste of a Jackson Hole B&B vacation.
Adapted slightly from Smitten Kitchen
Makes 1 8×8 pan of brownies
10 tablespoons unsalted butter
3/4 cup granulated sugar
1/2 cup brown sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt)
1 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square glass pan with parchment paper, leaving an overhang on two opposite sides for easy removal from pan after baking.
Combine the butter, sugars, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir occasionally until the butter is melted and the mixture is uniform in texture and temperature. It should look fairly gritty and feel hot to the touch. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. (If you’re in a hurry, the microwave will speed this up. Heat for 30 seconds, stir, and repeat until butter is fully melted.)
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick and shiny, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon. Spread evenly in the lined pan.
Bake 30-35 minutes, or until set. I find that cooking times are longer at our elevation, so check at the 20 or 25 minute mark to prevent over-baking. Let cool as long as possible to ensure easy cutting.
Lift the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares — 16 large, 20 small, or 25 bite size.
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