From “Fat Witch Brownies,” by Patricia Helding (Rodale). Makes 12-16 brownies.
Ingredients
14 tablespoons (1 3/4sticks) unsalted butter
1/2 cup plus 2 tablespoons bittersweet chocolate chips
1 1/4 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons unbleached flour
Pinch of salt
Directions
Grease a 9-inch-square baking pan. Dust with flour and tap out the excess. Preheat the oven to 350 degrees.
Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.
Cream the sugar, eggs and vanilla together. Add the cooled chocolate mixture and mix until well blended. Measure the flour and salt and then sift together directly into the chocolate mixture. Mix the batter gently until well combined and no trace of dry ingredients remains.
Spread the batter evenly in the prepared baking pan and bake 33 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
Remove from the oven and cool on a rack for 1 hour. Cut just before serving.
