Makes 20 to 24 brownies
5 ounces unsweetened chocolate, chopped
1 cup (2 sticks) unsalted butter, cut into chunks
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
Preheat the oven to 350 degrees F. Lightly
spray or grease a 9-by-13-inch baking pan.
Place the chocolate and the butter in
a microwave-proof bowl. Microwave on 80 percent power
for 1 minute. Stir until the chocolate is melted and
smooth. If the chocolate is still lumpy after a minute
of stirring, microwave again in 10-second increments,
until it is completely smooth after stirring.
Add the sugar, then the eggs and vanilla,
stirring thoroughly to make sure the eggs are completely
incorporated. Stir in the salt, then the flour, just
until the flour is completely incorporated.
Pour into the prepared pan. Bake in
the center of the oven for 25 to 30 minutes, or until
the brownies no longer look wet in the center.
Remove to a wire rack and let cool completely,
then cut into bars.
About the Author:
Virginia (Ginger) Van Vynckt is a longtime food writer,
the author or co-author of six cookbooks, and the webmaster
of MakeGreatCookies.com,
a site devoted to cookie baking and cookie decorating
ideas.
