oh.my.lord brownies

  yields about 20 brownies

 

ingredients

4 eggs
2 cups sugar (I use ultrafine baker’s sugar)
1 cup unsalted butter
8 ounces good quality semisweet baking chocolate*
1 - 1/3 cups flour
1 - 1/2 teaspoons bourbon vanilla
1/2  rounded teaspoon coarse sea salt (such as fleur de sel)

directions

Preheat oven to 350 degrees Fahrenheit. 

Roughly chop half the chocolate and combine with the butter in a small saucepan on medium low heat, stirring occasionally until melted.  Set aside.  In a medium bowl, beat the eggs and sugar until well blended.  Combine the chocolate and egg mixtures.  Stir in the vanilla.

Measure the flour by spooning it into the measuring cup and leveling it with the flat edge of a knife.  This is imperative as the consistency of the brownies depends on it.

Add the flour, mixing with a fork until well blended.  Do not use an electric mixer.  A large fork or wooden spoon works best.  Chop the remaining chocolate into 1/4” pieces.  Fold the chopped chocolate and sea salt into the mixture. 

Using a rubber spatula, transfer the batter to a greased and floured 9” x 13”  glass baking dish.  Spread the batter evenly in the dish.  Bake for 25 – 30 minutes until the center is stable.  You will have doubts about their doneness but never fear,  they will continue to cook after you remove them from the oven. 

Let the brownies set for at least 30 minutes after baking, if  you have that kind of willpower.  As an elegant dessert, serve them warm with vanilla ice cream.  For straight up brownie consumption, they taste best the second day.




*Scharffen Berger 62% semisweet  is preferred.  A close second is Lindt 65% dark chocolate.  Callebaut or Valrohna are stellar stand-ins if you can get your hands on either of them.