Ingredients
Ingredients:Servings:
18 Servings Size
Update
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs
Preparation
Directions: Prep Time: 15 mins
Total Time: 40 mins 1 Center a rack in the oven and preheat the oven to 350°. 2 Sift the flour and salt together and set aside. 3 Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn?t scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. 4 Pour the mixture into a large bowl. 5 Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine. 6 Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don?t set from the heat. 7 Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes. 8 Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. 9 When the eggs are almost completely incorporated, gently fold in the dry ingredients. 10 Pour and scrape the batter in to an unbuttered 9-inch square pan. 11 Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry. 12 Cut into the center at about the 23-minute mark to see how the brownies are progressing:
