Fudgy Brownies

Using both bittersweet and unsweetened chocolate gives these brownies deep, sophisticated chocolate flavor. The consistency is fudgy but not gooey or underdone.

• 5 oz. (10 Tbs.) unsalted butter, at room temperature
• 2 oz. unsweetened chocolate
• 5 oz. bittersweet chocolate
• 1 cup sugar
• 2 tsp. vanilla extract
• Pinch salt
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 3 oz. (2/3 cup) all-purpose flour

Tip:

This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.

Tip:

The recipe gives a range of baking times—use the shorter time for metal pans, the longer for Pyrex pans.

Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

In a double boiler over simmering water, melt the butter and both chocolates. Remove the pan from the heat; cool slightly. Whisk in the sugar and then the vanilla and salt. The mixture will be somewhat grainy; this is okay. Whisk in the eggs and egg yolk, one at a time, stirring each time until blended. Add the flour, beating until thickened and smooth, 30 to 60 seconds. Pour into the prepared pan and bake until a toothpick inserted in the middle comes out with moist crumbs (not wet batter) clinging to it, 35 to 45 minutes.

Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.