Ahh, brownies. Does anything go as well with an icy cold glass of milk? I don’t think so.
There are generally two types of brownies. Cake brownies and the thick condensed cake brownies with a glossy crust. This recipe falls into the former category, but don’t let that prevent you from enjoying this.
- 8 oz bittersweet chocolate, chopped
- 2 oz unsweetened chocolate, chopped
- 1/2 lb (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup sugar
- 6 large eggs
- 2 teaspoons vanilla
- 1 cup flour
Preheat over to 325 degrees F.
Lightly butter a 9 x 13 inch sheet pan, glass if you have one. Set aside.
Using a double boiler, bring the water in the bottom of the boiler to a simmer. In the upper dish, combine the chocolates (You can jury rig your own double boiler, using a 2-qt. sauce pan as teh bottom and a large galls bowl as the top. Be forewarned that there is a greater risk of the steam affecting the chocolate and possibly seizing the chocolate).
Stir the chocolate as it begins to melt. Remove from heat when nearly entirely melted and continue stirring until smooth. Set chocolate aside.
Using a mixer (If your using a big mixer, use the whisk attachment, if your using a hand mixer, as I did, use only on low speed), mix the butter and both sugars until you have a light, fluffy butter mixture (between 5-6 minutes). If there’s some granularity, it’s okay, as your going to continue mixing as you add the eggs.
This is the critical part of the batter mixture. Add the eggs ONE AT A TIME. Add one egg, mix until all of the egg has been incorporated. Turn off mixer, scrape the batter off of the side of the bowl, add next egg, and mix. Repeat this process until all the eggs are used. Add the vanilla with the last egg. What this will do is give a lighter texture to the batter. It should be fairly light and almost have the texture of a mousse.
Pour in the cooled chocolate. It has to be cooled, as you do not want the butter to melt. Mix slowly with a wire whisk, until the chocolate batter is smooth. Gently fold in the flour until all traces of white have disappeared. Do not overmix.
Pour batter into the buttered sheet pan. Bake for 25-30 minutes. Watch the brownies carefully, as the outer crust may be susceptible to light burning.
Remove from oven and allow to cool for 1 hour before cutting and serving.