Bittersweet Brownies

8 ounces 70% bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter, cut into several pieces
3 large eggs
1 cup sugar
Scant 1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup plus 1 tablespoon (1.2 ounces) all-purpose flour

Position a rack in the lower third of the oven and heat the oven to 350°F.  Line the bottom and sides of an 8-inch square baking pan with foil.

Place the chocolate and butter in a microwave-safe bowl and heat on low power until melted, stopping and stirring occasionally, about 3 minutes.  (Alternatively, place the chocolate and butter in a heatproof bowl and set in a wide skillet of almost-simmering water.  Stir frequently until mixture is melted and smooth and quite warm.) 

In the bowl of a stand mixer, beat the eggs, sugar, salt, and vanilla on medium-high speed until the eggs are thick and light colored, about 2 minutes.  Whisk in the warm chocolate.  Fold in the flour. 

Scrape the batter into the lined pan and spread evenly.  Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.  Cool in the pan on a rack.

Invert the brownies on a rack and peel off the foil.  Turn right side up on a cutting board and cut into sixteen 2-inch squares.

Makes 16 brownies.


From Pure Dessert by Alice Medrich