Recipe: Super Fudgy Brownies
From: Handle the Heat
Yield: 16 brownies
1 cup semisweet chocolate chips
1 1/2 sticks unsalted butter, cut into pieces
4 oz unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 yolk
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 tsp salt
Preheat the oven to 350 F. Line an 8x8-inch baking pan with foil and spray with non-stick cooking spray, OR line with parchment paper.
In a double boiler (metal bowl set above a pot of simmering water - do not let the bowl touch the water), melt the chocolates and butter. Set aside and let cool slightly.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until thick and pale in color, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula (make sure the chocolate is not too hot - you don't want to scramble your eggs!) Gently fold in the flour and salt until combined.
Pour the batter into the prepared pan, giving the pan a tap on a counter to release any air. Bake for 35-40 minutes, until the top is set and a toothpick comes out with moist crumbs attached. Let cool to room temperature before cutting (they cut better when cold). Serve chilled or at room temperature (or heat up and serve over ice cream)
I may have eaten a few before I took these pictures...