MAKES 24 BROWNIES
Fudgy and moist, these brownies (shown on the bottom) are made from a recipe that appears in Chocolate: From Simple Cookies to Extravagant Showstoppers by Nick Malgieri (HarperCollins, 1998).
16 tbsp. unsalted butter,
plus more for greasing
8 oz. bittersweet chocolate,
cut into 1⁄4" pieces
4 eggs
1 cup sugar
1 cup firmly packed dark brown
sugar
2 tsp. vanilla extract
1⁄2 tsp. fine salt
1 cup flour
1. Heat oven to 350°. Grease a 9" x 13" baking pan with butter and line with parchment paper; grease paper. Set pan aside.
2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.
3. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Cut and serve.
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