Prep 20 mins
Cook 40 mins
This recipe for rich, fudgey brownies was printed in Gourmet Magazine, (Feb 2000). The Farm of Beverly Hills has the most incredible brownies. These are very rich! They taste even better the day after they're baked. Cooks' note: Brownies keep, layered between wax paper in an airtight container for 5 days.
- 1 1⁄2 cups unsalted butter, cut into pieces
- 12 ounces fine-quality bittersweet chocolate, chopped (not unsweetened)
- 6 large eggs
- 1 1⁄4 cups cake flour (not self-rising)
- 1 cup unsweetened cocoa powder, plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
- 3 cups sugar
- 1⁄2 teaspoon salt
- Preheat oven to 350°F Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour.
- Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time.
- Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt.
- Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.