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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is an adopted recipe that I haven't yet tried. The original chef comments: From Tender at the Bone by Ruth Reichl. The better the chocolate you use, the better the brownie you get….Please make sure that your oven temperature is accurate! Ingredients:
2/3 cup butter |
5 ounces unsweetened chocolate (get the good stuff) |
2 teaspoons vanilla |
4 eggs |
1/2 teaspoon salt |
2 cups sugar |
1 cup flour, sifted |
Directions:
1. Preheat oven to 400 degrees.
2. Butter and flour a 9-inch square baking pan.
3. Melt butter and chocolate in a double boiler over boiling water.
4. Remove from heat and add vanilla.
5. Beat eggs and salt in a mixer, add sugar at high speed and beat for 10 minutes until mixture looks white.
6. Add chocolate/butter mixture to the eggs just until blended.
7. Add flour and mix just until it is combined and you don’t see any white streaks.
8. Pour in prepared pan and put in oven.
9. Immediately reduce heat to 350 degrees and bake for 40 minutes.
10. Prick with a toothpick to test for doneness it should NOT be quite clean when you pull the tooth pick out.
11. Be careful to not over bake – the brownies are fudge-like, not cake-like.
12. Important: cool completely before cutting.
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