Ingredients
****************
5 ounces semisweet or bittersweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 8 tablespoons (1 stick) unsalted butter, cut into quarters 3 tablespoons cocoa powder 3 large eggs 1 cup sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 1 cup unbleached all-purpose flour
Procedure
***************
Adjust oven rack to lower-middle position and heat oven to 350
degrees. Spray 8-inch-square baking pan with nonstick cooking spray.
Fold two 16-inch pieces of foil lengthwise to measure 7 inches wide.
Fit one sheet in bottom of greased pan, pushing it into corners and up
sides of pan (overhang will help in removal of baked brownies). Fit
second sheet in pan in same manner, perpendicular to first sheet.
Spray foil with nonstick cooking spray.
In medium heatproof bowl set over pan of almost-simmering water,
melt chocolates and butter, stirring occasionally until mixture is
smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until
combined, about 15 seconds. Whisk warm
chocolate mixture into egg mixture; then stir in flour with wooden
spoon until just combined. Pour mixture into
prepared pan, spread into corners, and level surface with rubber
spatula; bake until slightly puffed and toothpick inserted in center
comes out with small amount of sticky crumbs clinging to it, 35 to 40
minutes. Cool on wire rack to room temperature, about 2 hours, then
remove brownies from pan using foil handles. Cut into 1-inch squares
and serve.
