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Classic Chocolate Brownies

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"A batch of classic brownies is a treat for anyone. For a variation, add any one or all of the following to the completed batter: â…” cup (3 ounces) coarsely chopped walnuts or ½ cup (3 ounces) semisweet chocolate, milk chocolate, or white chocolate chips."

List of Ingredients

◦  4 ounces unsweetened chocolate, chopped
◦  ½ cup (4 ounces) unsalted butter
◦  1¼ cups sugar
◦  1 tsp pure vanilla extract
◦  ¼ tsp salt
◦  3 eggs
◦  ¾ cup (4 ounces) all-purpose flour


Recipe

Preheat the oven to 325° F. Line an 8-inch square baking pan with aluminum foil, allowing the foil to overhang the pan sides slightly.

Combine the chocolate and butter in a large heatproof bowl. Place over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until melted and smooth. Remove from the heat and let cool slightly.

Whisk the sugar, vanilla, and salt into the chocolate mixture. One at a time, whisk in the eggs, mixing well after each addition, then continue to whisk until the mixture is velvety, about 2 minutes. Add the flour and whisk just until blended.

Scrape the batter into the prepared pan and smooth the top.
Bake until the top is just springy to the touch and a toothpick inserted into the center comes out with a few moist crumbs attached, about 40 minutes. Let cool in the pan on a rack.

Use the foil to lift out the brownie sheet onto a work surface. Cut into 16 squares. Store in an airtight container for up to 4 days.


Makes 16 brownies



â—¦ The Toothpick Test:
If a few moist crumbs cling to the toothpick, it is time to remove the pan from the oven. If you're in doubt, run your fingers over the toothpick. If it feels wet, it has moist batter on it, which means the brownies need more time in the oven.