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Page 188-189, this is the corrected version of the recipe for Plain Ole Brownies

Hardware: Digital scale, wet measuring cups, dry measuring cups, measuring spoons, food processor, 8-inch square aluminum cake pan, electric stand mixer fitted with whisk attachment, medium saucepan, medium mixing bowl, balloon whisk, rubber or silicone spatula, parchment paper, toothpick, cooling rack, pizza cutter.

The Dry Goods:

Cocoa powder: 1 1/3 cups (113 grams/4 ounces)

All-purpose flour: 2/3 cup (99 grams/3-1/2 ounces), sifted

Kosher salt: 1/2 teaspoon (3 grams/less than 1/8 ounce)

The Wet Works:

Eggs: 4 large (200 grams/7 ounces)

Vanilla extract: 2 teaspoons (9 grams/1/3 ounce)

Sugar: 1 cup (198 grams/7 ounces), sifted

Brown sugar: 1 cup (227 grams/8 ounces), sifted

Unsalted butter: 2 sticks (1 cup/227 grams/8 ounces), melted

The Extras:

Walnuts: 1 cup (85 grams/3 ounces)

Baker’s Joy or AB’s Kustom Kitchen Lube for the pan

• Place an oven rack in position C and preheat the oven to 350°F. Prepare an 8-inch aluminum baking pan (see pages 180-183).

• Sift together the dry ingredients in the food processor.

• In an electric stand mixer fitted with a whisk attachment, whip the eggs at medium speed until light (both in texture and color). Add the vanilla.

• Mix the sugars together, reduce the mixer speed to 30-percent power, and add the sugars to the eggs, incorporating thoroughly.

• Add the butter and remaining dry ingredients in three alternating doses, starting with the wet and finishing with the dry. Fold in the nuts.

• Pour the batter into the prepared pan and bake for 55 to 60 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.

• Remove the pan to a cooling rack and resist the temptation to cut until the brownies are completely cool. When ready, cut into squares with a pizza cutter.

Yield: Sixteen 2-inch square brownies