SUPERNATURAL BROWNIES
(modified version of my baking hero Nick Malgeri)
(these are dense and fudgy)
Makes about twenty-four 2-inch brownies
2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
One 13x9x2-inch pan, buttered and lined with buttered parchment or foil. (This is a necessary step)
1. Set the rack in the middle of the oven and preheat to 350 degrees.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted. (Your patience will pay off. They need to be fully incorporated slowly. You don't want a burnt taste either.)
3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour. (The more you whisk the eggs the crustier top you will have.)
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack.
Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day. (Really, this makes a big difference)
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. (Then, stash them and eat them when know one knows)
Cut brownies into 2-inch squares.
Recipe can be doubled without any problems. Just use a cake sheet pan.
