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Try #1 These are very rich and delicious! The best brownies I have ever made.
Ingredients
5 oz semisweet chocolate or bittersweet chocolate, chopped
2 oz unsweetened chocolate , chopped
8 Tablespoons unsalted butter (1 stick) cut into 8ths
3 Tablespoons cocoa powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
1 cup unbleached all-purpose flour.
Directions
Heat oven 350 degrees.
Spray an 8 inch square baking dish with nonstick spray.
Fold 2 12-inch pieces of foil length wise. Fit one sheet in bottom of greased pan, pushing it into the corners and up the sides so that it overhangs the edges.
Then fit the second sheet in pan in the same manner, perpendicular to the first sheet. This will help in the removal of the baked brownies.
Spray the second sheet of foil with non-stick spray.
In a medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter stirring occasionally until the mixture is smooth.
Whisk in cocoa until smooth.
Set aside to cool slightly.
Whisk together eggs, sugar,vanilla, and salt in a medium bowl until combined, about 15 seconds.
Whisk in warm chocolate mixture into egg mixture, then stir in flour with wooden spoon until just combined.
Pour mixture into prepared pan, spread into corners, and level with spatula.
Bake until slightly puffed and toothpick comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes.
Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days).
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