Ultimate Bittersweet Brownie

Submitted by ddav0962

"This recipe comes from '12 Best Foods Cookbook' by Dana Jacobi. These really are TO DIE FOR! I followed the times in the recipe to a T just to make sure it all came out right and boy did it! Sooo good.."

 

• Ready In: 47mins
• Ingredients: 7
• Yields: 16 brownies
• Serves: 16

ingredients

• 8 ounces chocolate, coarsely chopped bittersweet (70%)
• 6 tablespoons butter, unsalted
• 2 eggs, large room temp
• 1 cup sugar
• salt
• 1 teaspoon vanilla extract
• 1⁄3 cup all-purpose flour

directions

1. Set rack in center of the oven and Preheat to 350 degrees.
2. Coat an 8" square metal baking pan with cooking spray and set aside.
3. Melt the chocolate and butter in double boiler or microwave. Cool to room temperature.
4. In a mixing bowl, beat eggs with a hand mixer on med until they are pale and doubled in volume, 2 minutes. Increase the speed to high. Gradually beat in the sugar, 2 tablespoons at a time, blending it in before the next addition. This should take 1 minute.
5. Mix in the salt and vanilla.
6. Continute beating until the batter has the consistency of soft whipped cream and leaves a trail that sits briefly on the surface when the beater is raised, 7 minutes.
7. Decrease the speed to med-low and mix in the cooled chocolate.
8. Sprinkle the flour over the batter. Using a rubber spatula, gently fold it in just until blended.
9. Spread the batter evenly in the prepared pan.
10. Bake for 35 minutes, or until the brownies are crusty on top and a toothpick inserted in center comes out almost clean.
11. Cool brownies on a wire rack for 5 hours (THIS IS A KILLER!).
12. Cut brownies into 16 squares.