8 tbsp. (1 stick/4 oz./113g) unsalted butter
4 oz. unsweetened chocolate
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder (not Dutch Process)
Position an oven rack in the middle of oven. Preheat oven to 350 degrees F/180 degrees C. Butter an 8-inch (20cm) square pan and line the pan bottom with parchment paper (or waxed paper), and then butter the paper.
In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat; cool slightly. Stir in the sugar, salt, and vanilla. Mix in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds.
Scrape the batter into the prepared pan and bake in preheated oven until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.
Set the pan on a wire rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.
Makes 16 (2-inch) brownies.
Recipe can be doubled easily; use a 9 x 13-inch pan and increase the baking time slightly. The recipe gives a range of baking times - use the shorter time for metal pans, the longer for Pyrex glass pans.
Date: April 5, 2003