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Supernatural Brownies with Fudge Sauce




Source of Recipe


The Pastry Shop


List of Ingredients




1 cup (2 sticks) unsalted butter
8 ozs bittersweet or semi-sweet chocolate,
cut into 1/4-inch pieces*
4 large eggs
1/2 tsp salt
1 cup granulated sugar
1 cup dark brown sugar, packed
2 tsp vanilla extract
1 cup flour


Recipe



Line a 13-by-9-by-2-inch pan with parchment or foil.
Brush with butter. Bring saucepan of water to boil
and turn off heat. Combine butter and chocolate in
heat-proof bowl and set over pan of water. Stir
occasionally until melted [or use a double boiler and
follow same method.]

Whisk eggs in large bowl. Whisk in salt, sugars and vanilla.
Stir in chocolate and butter mixture. Fold in flour.
Pour batter into prepared pan and spread evenly. Bake
on middle rack at 350 until top has formed shiny crust
and batter is moderately firm, 55 to 60 minutes. Cool in
pan on rack. Wrap pan in plastic wrap and keep at room
temperature or refrigerate until next day.

To cut brownies, unmold onto cutting board. Remove
paper and replace with another cutting board. Turn cake
right side up and trim away edges. Cut brownies into 2-inch
squares. Makes about 24- 2-inch square brownies.

Variation: Add 2 cups (½ pound) walnut or pecan pieces to the batter.