MAKES 64 SMALL BROWNIES
To melt the chocolates in a microwave, heat them with the butter at 50 percent power for 2 minutes; stir the chocolate and continue heating until melted, stirring once every additional minute. Either Dutch-processed or natural cocoa powder works well in this recipe. These brownies are very rich, so we prefer to cut them into very small squares for serving.
5 |
ounces semisweet or bittersweet chocolate, chopped |
2 |
ounces unsweetened chocolate, chopped |
8 |
tablespoons (1 stick) unsalted butter, cut into quarters |
3 |
tablespoons cocoa powder (see note) |
3 |
large eggs |
1¼ |
cups (8¾ ounces) sugar |
2 |
teaspoons vanilla extract |
½ |
teaspoon table salt |
1 |
cup (5 ounces) unbleached all-purpose flour |
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Following the photos, line an 8-inch square baking pan with 2 pieces of foil and spray with vegetable oil spray.
2. Melt the chocolates and butter in a medium heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
3. Whisk the eggs, sugar, vanilla, and salt together in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture. Using a wooden spoon, stir in the flour until just combined. Transfer the batter to the prepared pan; using a spatula, spread the batter into the corners and smooth the surface. Bake until slightly puffed and a toothpick or wooden skewer inserted into the center of the brownies comes out with a few moist crumbs attached, 35 to 40 minutes. Cool the brownies on a wire rack to room temperature, about 2 hours; loosen the edges with a paring knife and lift the brownies from the pan using the foil sling. Cut the brownies into 1-inch squares and serve. (Do not cut the brownies until ready to serve; the brownies can be wrapped in plastic wrap and refrigerated for up to 5 days.)