These are for those who like their brownies mostly fudgy and a little bit cakey. Definitely the best brownie I’ve baked. The trick is to bake them for the right time – from 25 to 30 minutes. I bake them for 28 minutes. Cut them in small squares or bars – a little of these brownies go a long way.
1 cup butter
3 oz/90g unsweetened chocolate
3 oz/90g semi-sweet or bittersweet chocolate
1¾ cups granulated sugar
1 tsp vanilla
4 large eggs
1¼ cups all-purpose flour
½ tsp salt
Preheat oven to 350F. Lightly grease 9-inch/23-cm square cake pan.
Melt butter and chocolates in heavy largish saucepan over low heat, stirring frequently, until smooth. Add ¾ cup of the sugar and vanilla; stir until smooth. Pour into large bowl; cool at least 5 minutes.
In separate bowl, whisk together remaining 1 cup sugar and eggs. Slowly pour half of this mixture into chocolate mixture, stirring until well combined.
With hand electric mixer or in standing mixer, beat remaining egg mixture until pale yellow and thick on medium speed, 2 to 3 minutes. Gently fold into chocolate mixture.
In small bowl, combine flour and salt. Stir into chocolate mixture until combined. Pour batter into prepared pan.
Bake in oven 25 to 30 minutes. Cool in pan on wire rack. Refrigerate brownies before cutting them into squares or bars.
Makes about 25 brownies.