Monday, November 23, 2009

Deep Dark Chocolate Brownies

Attention, everyone: This may be the perfect brownie. It's definitely the closest I've found so far. Intense chocolate flavor...dense, fudgy texture...perfection, I tell you.

I've come across this recipe several times, but was inspired to give it a try by this post by Melanie at My Kitchen Cafe. It's my new go-to version. For now. :)

Deep, Dark Chocolate Brownies

2 sticks (8 oz) butter
8 oz good-quality semisweet chocolate
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp salt
2/3 cup all-purpose flour

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!

Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.

Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).

Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan and cut into squares.


Melissa said...

How crucial is a METAL baking pan? I don't have one, but I've got glass. Would that ruin anything?

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