Makes 1 dozen 3 inch squares
½ teaspoon of salt
1 tablespoon of pure vanilla extract
1 ½ cups of granulated sugar
½ cup of packed brown sugar
1 1/3 cup of all purpose sifted flour
4 large eggs
1 ½ sticks of butter cut into pieces
8 ozs of semisweet chocolate roughly chopped
1. Preheat the oven to 350. Grease a 9x13 inch pan with butter and
set aside.
2. In the top part of a double boiler melt the butter and chocolate until
smooth. Stirring occasionally. Remove from heat and allow to cool to room
temperature.
3. In a large bowl beat together using a whisk, until well combined, the
eggs, granulated sugar, brown sugar and vanilla. In a separate bowl
combine the salt and sifted flour. Add the chocolate mixture that has been
cooled to the egg mixture and stir, using a wooden spoon, until well
combined. Add the flour mixture gradually and beat until thoroughly
combined.
4. Pour the batter into the prepared pan and bake for 30 minutes. Do
not over bake. Test with a toothpick by inserting toothpick in the center of
the pan. If it comes out clean your brownies are ready. Remove from the
oven and let it cool on a wired rack in the pan for a few minutes. Cut into 3
inch squares and serve.
5. Leftovers may be stored in an airtight container for up to 2 days.
½ teaspoon of salt
1 tablespoon of pure vanilla extract
1 ½ cups of granulated sugar
½ cup of packed brown sugar
1 1/3 cup of all purpose sifted flour
4 large eggs
1 ½ sticks of butter cut into pieces
8 ozs of semisweet chocolate roughly chopped
1. Preheat the oven to 350. Grease a 9x13 inch pan with butter and
set aside.
2. In the top part of a double boiler melt the butter and chocolate until
smooth. Stirring occasionally. Remove from heat and allow to cool to room
temperature.
3. In a large bowl beat together using a whisk, until well combined, the
eggs, granulated sugar, brown sugar and vanilla. In a separate bowl
combine the salt and sifted flour. Add the chocolate mixture that has been
cooled to the egg mixture and stir, using a wooden spoon, until well
combined. Add the flour mixture gradually and beat until thoroughly
combined.
4. Pour the batter into the prepared pan and bake for 30 minutes. Do
not over bake. Test with a toothpick by inserting toothpick in the center of
the pan. If it comes out clean your brownies are ready. Remove from the
oven and let it cool on a wired rack in the pan for a few minutes. Cut into 3
inch squares and serve.
5. Leftovers may be stored in an airtight container for up to 2 days.
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