Source: Baking with Julia/Dorie Greenspan. Baker: Rick Katz
Makes 18 servings.
Preparation time: 45 minutes
Tips: Ideal to serve with ice cream, they don't freeze.
Ingredients
Preparation
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter (2 sticks)
4 ounces unsweetened Chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs
Preheat oven to 350 F degrees. Place rack at center of oven.
1. Sift flour and salt together and set aside.
2. 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. (Alternative, you can use a double boiler, not touching, simmering water.)
3. Add 1 cup sugar to the mixture and stir for 1/2 minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture into a larger bowl.
4. Put the remaining 1 cup sugar and the eggs into the bowl of a mixer and whisk by hand just to combine. 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.
5. 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
6. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in dry ingredients.
7. Pour and scrape the batter into a unbuttered 9"x9" square pan, a heavy ceramic or a glass pan is ideal. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about 23 minute mark to see how the brownies are progressing: They'll be perfect if they're just barely set and still pretty gooey. They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try. Cool the brownies in the pan on a rack. Cut into 1.5"x3" bars to serve.
NOTES : 1) The brownies will keep, covered for 2 to 3 days at room temperature and can be frozen for up to a month. Thaw, still wrapped, at room temperature. These never freeze solid, so you might want to think about using them as a mix for ice cream.
Best-Ever Brownies
