This brownie recipe yields the best brownies I’ve ever had! I hope you like them too! The recipe is adapted from Chocolate by Nick Malgieri
2 sticks unsalted butter
8 ounces bittersweet or semisweet chocolate – I like Guittard
4 large eggs
1/2 t salt
1 c granulated sugar
1 c firmly packed dark brown sugar
2 t vanilla extract
1 c g-f flour blend – I like King Arthur or Pamela’s
Set the rack in the middle of the oven and preheat to 350.
Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter.
Bring a saucepan of water to a boil and turn heat to low.
Combine the butter and chocolate in a heat proof bowl and set over pan of water.
Stir occasionally until melted. (Alternatively, melt the butter and chocolate in a bowl in the microwave, stopping at 20 second intervals to stir and prevent scorching.)
Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla.
Stir in the chocolate and butter mixture, then fold in the flour.
Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm.
Cool completely in pan on a rack.
If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
To cut brownies, first lift them out of pan using the parchment overhang and transfer them to a cutting board.
Separate parchment from edges.
Using a sharp knife, trim away edges and cut brownies into 2-inch squares.
Dust with confectioner’s sugar!