GLOSSY FUDGE BROWNIES
PG tested
If the butter starts browning, remove the bitter solids. The leftover brownies can be chopped bite-size and frozen to mix into ice cream.
1 cup all-purpose flour, spooned into cup and leveled off
1⅓ cups Dutch-process cocoa powder, spooned into cups and leveled off
3 sticks unsalted butter 1 cup (6 ounces) roughly chopped dark chocolate, about 72%
2¼ cups granulated sugar
¼ cup packed light brown sugar
¾ teaspoon fine table salt
6 large eggs, straight from fridge
1 tablespoon vanilla extract
Adjust oven rack to middle position. Preheat oven to 350 degrees.
Line 13-by-9-by-2-inch aluminum baking pan with two crisscrossed sheets of foil so bottom and long sides are covered, leaving an overhang on the long sides. Grease lightly.
Sift flour and cocoa together into medium bowl.
In heavy, medium saucepan, melt butter over medium-low heat. Increase to medium and simmer, stirring with heat-resistant spatula while butter hisses and pops. Continue cooking and stirring, scraping up any brown bits in bottom of pan, until butter is golden yellow. Butter will be extremely hot.
Remove from heat and stir in chocolate; it will seem quite thin.
In bowl of stand mixer fitted with whisk, put both sugars, salt, eggs and vanilla. Whip on medium-high speed until thick and fluffy, about 8 minutes.
Reduce mixer speed to low and pour in warm chocolate mixture.
Once incorporated, add flour-cocoa mixture and blend until well combined. Fold with a rubber spatula, to ensure the batter is well mixed from the bottom up.
Pour into prepared pan. Bake until brownies are glossy and just barely firm (like the soft part of your forearm), 25 to 35 minutes (mine started to crack at edges). Cool on wire rack to room temperature. Tug the foil loose and lift the brownies from pan. Or leave in pan. Cut into 24 squares.
Store cut brownies in airtight container with a sheet of wax paper between each layer for up to 1 week at room temperature.
Makes 24 brownies.