The size of the pan will determine the texture of brownies. The smaller the pan the more cakelike the results. I prefer chewier brownies so I use a 9 x 13-inch pan. For best results make these the day before, and, by all means, don’t overcook them.
MAKES 24 BROWNIES
4 ounces unsweetened chocolate
Вѕ cup (1ВЅ sticks) butter
4 eggs
1ВЅ cups sugar
1 teaspoon vanilla extract
1 cup unbleached white flour
1 cup (6 ounces) semisweet chocolate chips
- Preheat the oven to 350В°F. (If you are using a glass pan, then turn to 325В°F.) Butter and flour a 9 x 13-inch pan and set aside.
- In a medium saucepan melt the unsweetened chocolate with the butter over medium heat. Set aside to cool to room temperature. (This will help prevent a crust from forming on the baked brownies.)
- In a large bowl beat the eggs, sugar, and vanilla until light colored and well blended. By hand stir in the chocolate mixture and blend. Add the flour and mix by hand until blended. Do not overbeat. (This must be done by hand or a funny crust will develop.)
- Pour into the prepared pan. Sprinkle the chocolate chips evenly on the top, and carefully run a knife through the batter to immerse some of the chips.
- Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Do not overcook. Cool on a rack completely (at least 3 hours) before cutting. Store in a covered tin or individually wrapped in foil or plastic wrap. To freeze, place individually wrapped brownies in a plastic bag and freeze up to 1 month.
