16 T. (2 sticks) unsalted butter
8oz bittersweet or semi-sweet chocolate, cut into 1/4 inch pieces
4 large eggs
1/2 t. salt
1 C. granulated sugar
1 C. firmly packed dark brown sugar
2 t. vanilla
1 C. all-purpose flour
13x9x2 pan; buttered and lined.
Oven 350 (conventional) 325 (convection)
1. Melt chocolate and butter over a double boiler until smooth.
2. Whisk eggs; add salt, sugars & vanilla. Stir in chocolate mixture.
3. Fold in flour.
4. Pour batter into prepared pan & spread evenly.
5. Bake 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on rack. Wrap in plastic wrap and keep at room temperature until next day.
To cut brownies, unmold onto a cutting board, remove paper and replace with another cutting board (on top). Turn cake right side up and trim away edges. Cut brownies into 2 inch squares, or for more servings, cut again into triangles.
Storage: It is best to wrap brownies individually and keep them at room temperature in a tin or plastic container. You may also freeze them.
Add 2 cups of chopped walnuts or pecans to the batter.