If you’ve been searching for the perfect brownie recipe, look no further. I promise you, this is it! These aptly named squares of chocolate indulgence are from Nick Malgieri’s Chocolate cookbook, an excellent resource for all things chocolate. Typically brownie lovers fall into two camps: the “fudgy” and the “cakey.” I dare say these brownies – moist and fudgy in the center, and cakey and crisp on the surface – will appeal to all.
- 2 sticks (1/2 pound) unsalted butter
- 8 ounces bittersweet chocolate, cut into 1/4-inch pieces (I use Ghirardelli bars)
- 4 large eggs
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned into measuring cup and leveled off with knife
- Set the rack in the middle of the oven and preheat to 350 degrees. 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 or nonstick cooking spray.
- Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted. (Alternatively, melt 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.
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