Another Washington Post recipe! Here's the original recipe on their site but I couldn't find the original article to go along with it. Anyway, the writer/baker tested all kinds of brownie recipes until she created what she considered the perfect brownie. They printed her recipe just in time for Valentine's Day so I think that is how she came up with the name.
I had 4 different Girl Scout troops over to make these brownies a few years back. I am almost sure that everyone at our school has tried or baked these brownies! It has been a few years so today the 1st Grade Brownie Troop is coming over for a baking lesson. I thought we would bake something new but my kids said, "No, it is a Brownie Troop so you should teach them how to make brownies!" Well....ok.
adapted from Washington Post, Food Section, February 7, 2007
12 ounces (3 sticks) unsalted butter
2 cups cocoa powder, sifted (natural, such as my favorite Scharffen Berger)
*see how to measure cocoa here
6 large eggs
2 cups sugar
2 cups packed light brown sugar
2 tablespoons pure vanilla extract
2 cups flour
1 teaspoon kosher salt
Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with parchment paper and butter parchment.
Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.
In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.
I use an off-set spatula to smooth the top of the batter.
This is what is meant by: "it is done when a toothpick comes out mostly clean"