Cooks Illustrated. Delicious. Fudgy. Excellent glossy top crust. Non-cake-like brownie consistency.
2 oz unsweetened chocolate (chopped)
5 oz semi-sweet or bitter-sweet chocolate chips (chopped)
8 oz (1 stick) unsalted butter (diced)
3 Tablespoons cocoa powder
1 & 1/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 cup flour
1 8x8 pan, sprayed with PAM or equivilent and then lined with two pieces of tinfoil cross wise to each other.
1 sauce pan.
1 heat-proof bowl.
1 medium mixing bowl.
1 wooden spoon.
1 large whisk.
Preheat oven to 350.
In the saucepan bring some water to a simmer and then place the heat-proof bowl over the saucepan and in the bowl, melt both kinds of chopped chocolate along with the butter, stirring occasionally until smooth. Add the cocoa powder and whisk briskly until smooth. Remove from the heat and allow to cool slightly.
In the medium sized mixing bowl, whisk together the eggs, sugar, vanilla, and salt. Add the chocolate mixture to the egg mixture, whisking briskly. Add the flour and stir with a wooden spoon until just combined (IMPORTANT, DO NOT OVER MIX.)
Pour batter into prepared 8x8 pan, making sure the batter gets into the corners. Shake the pan a bit to make a smooth surface. Bake for 35 minutes.
Cool on a rack for 2 hours. Cut out 1 inch slices as needed, don't cut slices until you are about to eat them (to prevent them drying out). Cover the remainder with plastic wrap.
Through My Glasses, Dorkily
6 years ago