These brownies could quite possibly be the most decadent, chocolaty morsel you will ever put into your mouth. Please don't skimp, use a high quality chocolate. The method used in cooling these brownies gives them an almost truffle like texture.
INGREDIENTS:
4 oz. Butter, unsalted
4 oz. Unsweetened chocolate, chopped
1 1/4 C Granulated sugar
1 tsp. Vanilla
1/4 tsp. Salt
2 Large eggs
1/2 C All purpose flour
Foil
8 inch metal pan
Ice bath that will fit the 8 inch pan
PREP:
Line pan with foil, working in to corners and allowing a little to hang over the edges of the pan. Preheat oven to 400 degrees and place oven rack in lower third of your oven.
Melt butter and chocolate in a heat proof bowl over a pan of simmering water, stir to combine. Once melted, remove bowl from heat and stir in sugar, vanilla and salt, using a wooden spoon. Stir in eggs one at a time incorporating each completely. Stir in the flour and beat with the spoon about 1 minute, the batter should be smooth and glossy and come away from the sides of the bowl. Scrape batter into the prepared pan and bake 20 minutes. Rotate half way through cooking, I always do even if the recipe doesn't say so. The brownies should just begin to pull away from the sides of the pan and the top will look dry, but a toothpick WILL come out gooey.
While the brownies are baking prepare your ice bath. Immediately place baked brownie pan into the ice bath and allow them to cool completely in the bath. Take care not to splash any water on your brownies. When they have cooled, remove pan from ice bath and place on a dish towel to keep your work surface free of water. Lift brownies out of the pan using the foil overhang and invert onto cutting board. Peel away foil, invert again and cut into 16 squares. You can also make them go a little further for a party by cutting the squares in half into triangles as pictured. Trust me they are so rich even a small bite will satisfy your guests.
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