Makes one 9x13-inch pan
Ingredients
- 3/4 lb (3 sticks) unsalted butter, cubed
- 8 oz unsweetened chocolate, finely chopped
- 3 1/3 cups sugar
- 5 eggs
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups cake flour, sifted
Directions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan and line it with parchment paper, letting the ends hang over.
- Fill the bottom of a double boiler or a saucepan with a couple of inches of water and bring to a simmer over medium heat. Put the butter and the chocolate in the top of the double boiler or a medium heat-safe bowl and place over the simmering water. Stir occasionally until the chocolate and butter are melted. Remove from the heat and set aside.
- Place the sugar and eggs in the bowl of a stand mixer. Place the bowl over the simmering water and heat, stirring constantly, until all of the sugar is melted and the mixture is warm to the touch (or registers 110°F on a candy thermometer), about 5 minutes.
- Place the bowl of egg mixture on the mixer fitted with the whip attachment. Add the vanilla and salt to the egg mixture and whip on medium speed until light and thickened, about 5 minutes.
- Reduce the speed to low. Drizzle in the melted chocolate and butter mixture and mix until combined. Scrape down the bowl as needed. Blend in the sifted flour.
- Pour the batter into the prepared pan and spread with a spatula to level.
- Bake until the brownies just begin to puff, 35 to 40 minutes.
- Allow to cool completely in the pan before slicing.
