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Brownies: Really, Really Fudgy Brownies

Source of Recipe

ADAPTED FROM "IN THE SWEET KITCHEN"


Recipe Link: www.boston.com

List of Ingredients

Butter (for the pan)
7 ounces unsweetened chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons unsalted butter, in small pieces
4 eggs
2 1/3 cups sugar
1 1/2 teaspoons vanilla extract
1 1/4 cups flour
3 tablespoons unsweetened Dutch-process cocoa
1 teaspoon salt




Recipe

Set the oven at 350 degrees. Grease a 9-inch-by-13-inch baking pan, and line the bottom and two sides with a single sheet of parchment paper, letting the paper overhang the two long sides by 1 inch.

Bring a large pot filled with 1 inch of water to a gentle simmer. In a bowl, combine the unsweetened and bittersweet chocolates and butter. Set the bowl over the pot, stirring occasionally until it is almost melted. Turn the heat off and stir until the mixture melts completely. Remove the bowl from the pot and set it aside to cool.

In a mixer or by hand, beat the eggs just to blend them. Whisk in the sugar and beat until the mixture is thickened and pale. Stir in the vanilla.

In a small bowl, sift the flour, cocoa and salt together. Pour the chocolate mixture into the egg mixture, stirring to blend well. In three additions, sift the flour mixture over the batter and use a rubber spatula to fold in each.

Scrape the batter into the pan and bake it in the center of the oven for 35 minutes, or until a tester inserted in the center of the brownies comes out with a few moist crumbs clinging to it, the top is set, and beginning to crack at the edges. Don't overbake! Transfer to a wire rack and to cool completely.

Lift the whole cake onto a cutting board and use a thin-bladed knife dipped into hot water and wiped dry between cuts to make 28 squares. Store in an airtight container.