Via Dorie Greenspan: Baking from my Home to yours - par Isabelle
120 g (1 cup) all- purpose flour
5 ml (1 teaspoon) salt
200 g (1 cup / 2 sticks) unsalted butter
80 g (4 ounces) unsweetened chocolate, choped
80 g (4 ounces) bittersweet chocolate, choped
400 g (2cups) sugar
5 ml (1 teaspoon) pure vanilla extract
4 oeufs
Preheat the oven to 350°F (180°C).
Line with parchment paper a 9 by 13-inch (23 x 35 cm) baking pan.
Wisk the flour and the salt.
Set a heatproof bowl over a saucepan of simmering water.
Put the butter in the bowl with all the chopped chocolate.
Stir frequently until the ingredients are just melted.
Add 200 g (1 cup) of sugar and wisk to incorporate it, then remove the bowl from heat.
Stir in the vanilla.
Transfer the warm chocolate into a large bowl.
Put the remaining 200 g (1cup) of sugar into the bowl and using a wisk, stir in the eggs.
Add half of the sugar-egg mixture to the warm chocolate.
Stirring without stopping - you don’t want the eat of the chocolate to cook the eggs.
With a hand mixer, beat the remaining sugar and eggs on medium speed for about 3 minutes.
Fold the whipped eggs into the chocolate mixture.
Mix well.
Sprinkle the dry ingredients over the batter and delicatly fold them.
Scrape the batter into the pan.
Bake for 22 to 28 minutes, or until the top looks dry.
Poke a thin knife into the center of the cake, the brownies should be only just set and still pretty gooey.
Transfer the pan to a rack and cool to room temperature.
Bon Appétit!