Chocolate Brownies

The Bent Fork
Chocolate....to die for...add a scoop of cooffee ice cream and you are there...heaven!
The Ultimate Brownie Gourmet

This brownie is outstanding. It's moist all the way to the edges, with a deep, dark, rich chocolaty essence.

Yield: Makes 6 (6- by 1 1/2-inch strips, with leftovers) or 36 (1 1/2-inch) brownie squares
Active Time: 30 minutes
Total Time: 1 3/4 hours

8 ounces bittersweet (60% cacao) chocolate, chopped
1 stick (1/2 cup) plus 3 tablespoons unsalted butter plus more for pans
1 cup packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour

Special equipment: A 9-inch square baking pan; parchment paper



Heat oven to 325°F with rack in middle.

Butter pan, then line bottom and 2 opposite sides with a long sheet of parchment paper allowing a 2-inch overhang on the 2 sides and trimming paper to fit. Butter parchment (not overhang).

Melt chocolate and butter in a metal bowl set over barely simmering water, stirring occasionally until smooth. Cool to lukewarm.

Whisk in brown sugar until blended. Whisk in eggs, one at a time, whisking after each addition until well blended. Stir in vanilla, salt, and flour until smooth.

Spoon batter into prepared pan, smoothing top, and bake until set and a wooden toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer brownies in pan to a wire rack; let cool for 20 minutes. Holding onto parchment paper overhang, lift brownies from pan and let cool completely on rack. Cut into serving pieces.