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1
One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil.
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2
Preheat oven to 350F (180C) and set a rack in the middle level.
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3
Prepare the pan and set aside.
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4
Bring a saucepan of water to a boil and turn off heat.
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5
Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted.
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6
Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla.
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7
Stir in chocolate and butter mixture, then fold in flour.
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8
Pour batter into prepared pan and spread evenly.
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9
Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm.
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10
Cool in pan on a rack.
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11
Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
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12
To cut brownies, unmold to a cutting board, remove paper and replace with another cutting board.
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13
Turn cake right side up and trim away edges.
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14
Cut brownies into 2-inch squares.
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15
Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover.
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16
Store at room temperature or freeze.
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17
Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter.
