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Chocolate Brownies

Source of Recipe


Gourmet magazine



List of Ingredients



• 3 sticks unsalted butter, cut into pieces
  
• 12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
  
• 6 large eggs
  
• 1¼ cups cake flour (not self-rising)
  
• 1 cup plus 2 Tbsp unsweetened cocoa powder (not Dutch process)
  
• 3 cups sugar
  
• ½ tsp salt
  






Instructions



1. Preheat oven to 350° F. Butter and flour a 13x9x2-inch metal baking pan, knocking out excess flour.
   
   
2. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, one at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt.
   
   
3. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into two squares.
   
   Makes 20 brownies.
   
   






Final Comments


Brownies keep, layered, between wax paper in an airtight container, 5 days.