Classic Unsweetened Chocolate Brownies

In the beginning, the Lord created chocolate, and he saw that it was good.

Then he separated the light from the dark, and it was better.

Guest Post: Submitted by Pat

(Is it any coincidence that the other most decadent recipe in this blog, the Bombe aux Trois Chocolats, was also submitted by Pat?)

4 ounces unsweetened chocolate, chopped (Scharffen Berger is the best!)
1 stick unsalted butter
1 1/4 cups sugar
1 tsp vanilla
1/4 tsp salt
2 large cold eggs
1/2 cup all purpose flour

Extra butter for pan
parchment paper
medium stovetop pan
wide skillet
lots of ice
roasting pan

Preheat oven to 400 degrees or 375 degrees for convection oven
Butter 8″ pan. Line the pan with the parchment paper, leaving an overhang on two opposite sides.

Place the chocolate and the butter in a medium stove top pan. Set pan in skillet of barely simmering water. Melt chocolate and butter, stirring frequently until mixture is smooth.  The mixture should be hot enough that you want to remove your finger fairly quickly after dipping it in to test.

Remove pan from skillet.  Stir in the sugar, vanilla and the salt with a wooden spoon. Add the eggs, one at a time, stirring until the first is incorporated before adding the next. Stir in the flour and beat with a wooden spoon until the batter is smooth, glossy and beginning to come away from the sides of the blow, 1 to 2 minutes.

Bake for 20 minutes, or until the brownies just begin to pull away from the sides of the pan.  The surface of the brownies will look dry.

Meanwhile, prepare the ice bath: fill a roasting pan with ice cubes and about 3/4 inches of water.

When the brownies are ready, remove the pan from the oven and immediately set it in the ice bath. Take care not to splash the brownies.  When brownies are completely cool, remove from ice bath. Remove parchment and cut into squares.



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