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1
Preheat the oven to 350.
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2
Grease a 9 x 13-inch baking pan, preferably aluminum.
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3
Line the bottom and up two sides with a single sheet of parchment paper, letting the paper overhang the two long sides by an inch or so.
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4
Not only will this prevent any sticking, but it will also make removing the cooled brownies from the pan easy and neat.
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5
Place a large pot filled with an inch or two of water over low heat and bring the water to a very gentle simmer.
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6
Combine the two chocolates and the diced butter in a stainless steel or glass howl and set the howl over the pot.
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7
Stir the chocolate occasionally until it is about 3/4 melted, then turn off the heat under the pot and stir until the mixture is completely melted and smooth.
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8
Remove the bowl from the top of the pot and set it aside to cool slightly.
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9
Meanwhile, in a large bowl, beat the eggs slightly just to blend the yolks and the whites.
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10
Whisk in the sugar and beat until the mixture is thickened and pale, about 2 minutes if beating by hand, 1 minute if using beaters or a stand mixer.
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11
Stir in the vanilla.
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12
In a small bowl, sift the flour, cocoa and salt together.
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13
When the chocolate is just warm but not hot, pour it into the egg and sugar mixture, stirring to blend well.
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14
Sift the flour mixture over the batter in three additions, using a rubber spatula or a wooden spoon to gently fold in each addition before adding the next.
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15
Scrape the batter into the pan and place it in the centre of the oven.
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16
Bake for approximately 35 minutes, or until a tester inserted in the centre of the brownies comes out with a few moist crumbs clinging to it, and the surface is set, shiny, and perhaps beginning to crack slightly at the edges.
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17
Transfer the pan to a wire rack and cool completely before cutting into bars.
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18
Dont overbake these brownies!
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19
A gooey, chewy texture is part of their allure.
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20
The whole cake can be lifted out of the pan onto a cutting surface using the overhang of parchment paper, or you can cut the bars right in the pan.
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21
A thin-bladed knife dipped in hot water and wiped dry between cuts makes cutting these sticky, gooey bars much easier!
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22
Makes enough for, oh, three or four chocoholics, or several more mere mortals.
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23
Store brownies well wrapped in plastic, at room temperature for gooier brownies, or in the refrigerator for denser, fudgier bars, for up to 5 days (theyll never last that long).
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24
I find keeping the leftover bars in the pan and covering the whole pan with wrap keeps the brownies fresh and soft.
