- 16 tablespoons (2 sticks) unsalted butter
- 8 ounces bittersweet or semisweet chocolate, cut into ¼-inch pieces
- 4 large eggs
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- One 13 × 9 × 2-inch pan, buttered and lined with buttered parchment or foil. If you have a 12 × 18-inch commercial half-sheet pan, you may double this recipe easily.
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.
- Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.
- Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.
- To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
- SERVING: Serve the brownies on their own or with ice cream and hot fudge sauce.
- VARIATION
- Add 2 cups (½ pound) walnut or pecan pieces to the batter.