CLASSIC BROWNIES–Cook’s Illustrated—March & April 2004 (Also tested in Miss NiNi’s “food lab,” capturing a Miss NiNi seal of approval.)
INGREDIENTS:
1-1/4 c. cake flour
½ t. salt
¾ t. baking powder
6 ounces unsweetened chocolate, finely chopped
12 T (1-1/2 sticks) unsalted butter, cut into small pieces)
2-1/4 c. granulated sugar
4 large eggs
1 T. vanilla extract
METHOD:
Adjust oven rack to middle position; heat oven to 325 degrees. Spray bottom and sides of 9 x 13-inch pan with nonstick cooking spray.
In medium bowl, whisk to combine flour, salt, and baking powder. Set aside.
(At this point, all ingredients can be mixed by hand in one bowl. No electric mixer required.) Melt chocolate and butter in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again. If necessary, repeat in 15-second intervals; do not let chocolate burn. When chocolate mixture is completely smooth, gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth.
Transfer batter to prepared pan; spread batter into corners of pan and smooth surface. Bake until toothpick or cake tester inserted into center of brownies comes out with few moist crumbs attached, 30-35 minutes. (Underbaking by just a couple of minutes results in a gummy center, and overbaking quickly dried them out. Use the baking times as a guide only.) Cool pan on wire rack to room temperature, about 2 hours. Store leftovers (if there are any) in airtight container at room temperature up to 3 days or wrap well in aluminum foil and freeze.

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