All brownies are not created equal. My search for the perfect brownie is far from over, but these Deep Dark Chocolate Brownies will definitely stay in my repertoire.
In a perfect world, my brownies would be 1 inch thick, dark chocolate, chewy and fudgy—and not because I pulled them out of the oven 10 minutes too early—and complete with chocolate chunks.
Still, the Deep Dark Chocolate Brownies must have been at least somewhat tasty considering my brother and his friends finished them off without any problems. Plus, they were quite easy to bake. I started after dinner (before my mom could stop me) and finished relatively quickly (and the mess was definitely manageable). Not to shabby…
Deep Chocolate Brownies
From: Gourmet, June 2008
2 sticks (1/2 lb) unsalted butter
8 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked)
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
½ teaspoon salt
Preheat the oven to 350°F with rack in middle. Butter and flour a 13-by 9-inch baking pan.
Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1at a time until mixture is glossy and smooth.
Whisk together four, cocoa powder, and salt, then whisk into chocolate mixture until combined.