Brownies

I have found that you pretty much can't mess up brownies.

5 oz. bittersweet or semisweet chocolate, chopped

2 oz. unsweetened chocolate, chopped

8 Tbs unsalted butter, cut into pieces

3 Tbs Dutch processed cocoa powder

1 1/4 c. sugar

3 large eggs

2 tsp vanilla extract

1/2 tsp salt

1 c. all-purpose flour

Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Grease an 8x8 pan and set aside.

Melt the chocolates, butter, and cocoa in a double boiler until all the chocolate has melted and is smooth.

Be very careful not to add too much heat.
Perfectly melted chocolate should be like silk.

Whisk the sugar, eggs, vanilla, and salt together in a large bowl until combined.

Wilson is such a helper.

Make sure the chocolate has cooled, enough so that if you pt your finger in it, it barely feels warm.  Slowly whisk the chocolate into the egg mixture. When it is fully combined, whisk in the flour, 1/2 cup at a time. Make sure it is fully incorporated.

Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached (not slick with chocolate), 35 to 40 minutes.

Let cool completely. Or as long as you can possibly stand to wait. I mean, if its still too hot you can always add ice cream to cool it down, right?

I just love the beautiful crust on brownies.