MAKES 16 brownies
Everybody, including me, loves brownies, especially with a scoop of ice cream. But up until now, you’ve never had Christa’s brownies. I couldn’t believe it when she first baked them for me. They don’t have a cakelike texture similar to most brownie mixes. Rather, they have a thin, slightly firm outer crust and then, when you bite into them, just melt in your mouth with the most amazing chocolate flavor. They are outrageous.
1 cup (2 sticks) unsalted butter, plus extra for greasing pan
Cocoa powder, for dusting pan
4 ounces (4 squares) unsweetened chocolate
4 eggs, at room temperature
2 cups sugar
½ cup all-purpose flour, sifted
½ teaspoon salt
½ teaspoon vanilla extract
Preheat the oven to 350°F. Butter an 8-inch square baking pan or cake pan. Then sprinkle with cocoa powder and shake out. Microwave the chocolate and butter in a small bowl, 1 to 2 minutes. Stir to melt the chocolate; set aside to cool.
In a stand mixer, beat the eggs and sugar until they form a thick, light-colored mixture that falls in a ribbon from the beater. Add the chocolate mixture, salt, and vanilla and beat until mixed. Gently fold in the sifted flour just until incorporated.
Pour the batter into the cocoa-dusted pan and bake for until the center is set and a wooden toothpick inserted comes out dry, about 30 minutes. Cool in the pan, cut, and serve.