Ingredients
2sticksunsalted butter,(½ lb)
8ozbittersweet chocolate,or semisweet chocolate, roughly chopped
4largeeggs
½tspsalt
1cupgranulated sugar
1cupdark brown sugar,firmly packed
2tspvanilla extract
1cupall purpose flour,spooned into measuring and leveled off with knife
Preparation
Set the rack in the middle of the oven and preheat to 350 degrees F. Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again.
Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm.
Cool completely in the pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.
