Ingredients
Scale
- 1 1/4 cups sifted all-purpose flour
- 1 teaspoon salt
- 8 ounces unsalted butter
- 4 ounces unsweetened chocolate, coarsely chopped
- 2 ounces bittersweet chocolate, coarsely chopped
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
Instructions
- Put a rack in the center of the oven and pre-heat to 350 degrees.
- Sift together the flour and salt; set aside.
- Melt the butter and all of the chocolate together the in the microwave in a large bowl or gently over double boiler.
- Add one cup of the sugar to the chocolate-butter mixture and stir for 30 seconds. Stir in the vanilla.
- Mix the remaining sugar and the four eggs in an electric mixer bowl for a few seconds until just combined.
- Little by little, pour half of the sugar-egg mixture into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don’t set from the heat.
- Whip the remaining sugar and eggs in the electric mixer until they are thick, pale, and doubled in volume, about three minutes.
- Using the rubber spatula, gently fold the whipped eggs into the chocolate mixture.
- When the eggs are almost completely incorporated, gently fold in the dry ingredients.
- Pour and scrape the batter into an un-buttered 9-inch square baking pan.
- Bake the brownies for 22-26 minutes, they should rise a little and the top will look dark and dry.
- Make a small cut in the the center of the brownies after about 22 minutes to check for doneness. They’ll be perfect if they are just barely set and still gooey.
- Remove from oven and cool in the pan on a rack before cutting.