1 cup all-purpose flour
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, cut into 16 pieces
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs
preheat the oven to 350 (line the 9 in baking pan with aluminum foil and grease the foil well)
1. In the double-boiler, over medium heat, melt the butter and top with the chopped chocolate
2. Stir frequently until the ingredients are just melted – you don’t want them to get so hot that the butter separates.
3. Add 1 cup of the sugar and whisk gently just to incorporate it, then remove the bowl from the pan of water. Stir in the vanilla and transfer the warm chocolate to a large bowl.
4. Put the remaining 1 cup of sugar into the bowl of a stand mixer or a medium bowl and, using a whisk, stir in the eggs. Switch to a rubber spatula and, little by little, add half of the sugar-egg mixture to the warm chocolate, stirring very gently but without stopping – you don’t want the heat of the chocolate to cook the eggs.
5. With the whisk attachment or with a hand mixer, beat the reaming sugar and eggs on medium-high for about 3 minutes, or until they double in volume.
6. Using a spatula and a light touch, fold the whipped eggs into the chocolate, stopping just short of blending them in completely.
7. Sprinkle the dry ingredients over the batter and delicately fold them in, working only until the disappear. Scrape the batter into the pan and smooth the top with the spatula.
8. Bake for 25 to 28 minutes, or until the top looks dry. (I cooked the brownie for 25 minutes but next time I think I will only cook them for 20, I like brownies a little more gooey)
* I am linking this recipe to the Tuesday, Wednesday and Thursday PARTIES. Why don’t you visit the wonderful hosts and link some of your own projects!?