The type of brownies you dream about. The ones you hope show up at the potluck because you want to stuff all of them in your face. Also the ones you have to plan to have a sharing option because you will eat the entire pan by yourself otherwise.
The recipe also works gloriously well in a gluten-free option, just swap the flour one for one with your gluten-free all purpose mic (no adding xantham or guar gum). The first time I tasted those they were done with quinoa flour and I am immensely sad that quinoa flour went up in price. It added a little something that I miss.
1 1/2 cup butter (3 sticks)
1 1/4 cup cocoa, sifted
2 3/4 cup sugar
1/2 tea spoon salt
2 tea spoon vanilla extract
1 2/3 cup flour
1 cup good dark chocolate
1. Line a 9×13 baking mold with aluminum foil. Spray with Pam (or grease with butter) and set aside. Pre-heat the oven to 325F.
2. In a medium to large pot, melt the butter.
3. Once the butter is melted, turn the heat off. Add the cocoa.
4. Whisk until smooth.
5. Add the sugar and the salt.
6. Whisk together. It will turn into a gritty mess. Don’t panic. If it’s still hot, set aside. You need it warm, not hot,
7. Add two eggs and whisk them in.
8. It should smooth out as soon as the eggs get incorporated. Add the remaining 3 eggs and whisk well.
9. Add the vanilla extract. The batter should be smooth and shiny by now.
10. Sprinkle the flour on top.
11. Switch to a spatula and fold the flour in until just incorporated.
12. Add the dark chocolate and mix until distributed.
13. Transfer to the prepared foil lined pan. Bake for 35 minutes.
14. Remove from the oven and let cool fully in the pan, on a cooling rack. This will take a minimum of 3 hours.
15. Once cooled, turn over on a cutting board, using the foil sling to help things along.
16. Cut into small squares.
17. Serve room temperature. Can keep 3 days or so in a sealed container. If you have sufficient will power.