Best Ever Brownies

About a year ago, I realized "hey, I've never made REAL brownies - like from scratch." Well, that just didn't sit well with me, so I did my due diligence and took to the chocolate. Oh what a wonderful surprise! This recipe is based off of one published in an old Cook's Illustrated. All I can say is "Betty Crocker move over!" These are to die for! The taste and texture are superior. I mean it, you'll never go back to making any other recipe after you've had these. I could seriously eat these every day of my life. Just look at them...they even photograph beautifully.

Ingredients:
1&1/4 Cups Cake Flour
1/2 Tsp Salt
3/4 Tsp Baking Powder
6 Ounces Unsweetened Chocolate
12 Tblsp (1&1/2 Sticks) Unsalted Butter
2&1/4 Cups Sugar
4 Eggs
1 Tblsp Vanilla

Directions:

Line a 9x13 baking dish with foil and spray with PAM. Preheat oven to 325.

 
Combine flour, salt, and baking powder in medium bowl. Set aside.

Melt chocolate and butter in large heatproof bowl in the microwave using medium power. Stir every minute to help it melt, don't let the chocolate burn.

When chocolate mixture is completely smooth, remove bowl from microwave and gradually whisk in sugar.

Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla.

It's finally starting to look like batter! Using a rubber spatula, add flour mixture in three additions until batter is completely smooth.

Transfer batter to prepared pan. Use a spatula to spread batter evenly in pan. Bake 30-35 minutes (do the toothpick test, they are done when it comes out clean). Cool approx. 2 hours, then remove brownies from pan by lifting foil overhang. Cut, devour, be happy!



Ingredients:
1&1/4 Cups Cake Flour
1/2 Tsp Salt
3/4 Tsp Baking Powder
6 Ounces Unsweetened Chocolate
12 Tbslp (1&1/2 Sticks) Unsalted Butter
2&1/4 Cups Sugar
4 Eggs
1 Tblsp Vanilla

Directions:

1. Line a 9x13 baking dish with foil and spray with PAM. Preheat your oven to 325.

2. Combine flour, salt, and baking powder in medium bowl. Set aside.

3. Melt chocolate and butter in large heatproof bowl in the microwave using medium power. Stir every minute to help it melt, don't let the chocolate burn. When the chocolate mixture is completely smooth, remove bowl from microwave and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla.

4. Using a rubber spatula, add flour mixture in three additions until batter is completely smooth.

5. Transfer batter to prepared pan. Use a spatula to spread batter evenly. Bake 30-35 minutes (do the toothpick test, they are done when it comes out clean). Cool approx. 2 hours, then remove brownies from pan by lifting foil overhang.