Makes 6 (6- by 1 1/2-inch strips, with leftovers) or 36 (1 1/2-inch) brownie squares
- Active time: 30 min
Total time: 1 3/4 hr
This brownie is outstanding. It’s moist all the way to the edges, with a deep, dark, rich chocolaty essence.
INGREDIENTS:
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8 ounces bittersweet (60% cacao) chocolate, chopped
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1 stick (1/2 cup) plus 3 tablespoons unsalted butter plus more for pans
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1 cup packed light brown sugar
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3 large eggs
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1 teaspoon pure vanilla extract
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1/4 teaspoon salt
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2/3 cup all-purpose flour
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Heat oven to 325°F with rack in middle.
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Butter pan, then line bottom and 2 opposite sides with a long sheet of parchment paper allowing a 2-inch overhang on the 2 sides and trimming paper to fit. Butter parchment (not overhang).
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Melt chocolate and butter in a metal bowl set over barely simmering water, stirring occasionally until smooth. Cool to lukewarm.
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Whisk in brown sugar until blended. Whisk in eggs, one at a time, whisking after each addition until well blended. Stir in vanilla, salt, and flour until smooth.
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Spoon batter into prepared pan, smoothing top, and bake until set and a wooden toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer brownies in pan to a wire rack; let cool for 20 minutes. Holding onto parchment paper overhang, lift brownies from pan and let cool completely on rack. Cut into serving pieces.
COOKS’ NOTES:
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Brownies improve in flavor and slice best when made 1 day ahead. When completely cooled, return, still on parchment, to pan and keep at room temperature, well wrapped in plastic or foil.
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Leftovers keep 5 days (but the brownies are so good, you’ll be lucky if there are any left at the end of 5 days!).
