Chocolate Brownies

When we first moved to Texas, Lucas started his job right away but I had the summer free until school started up in August (a benefit of working for the schools...). When not house hunting with Maria (our Realtor), I spent a lot of time baking. Back in Colorado, I attended a cooking workshop on holiday baking and the chef recommended a cookbook called A Passion for Chocolate by Maurice and Jean-Jacques Bernachon, translated by Rose Levy Beranbaum. The book is out of print, but I was able to find one at a used bookstore in Denver. I have tried many of the recipes in the book (repeatedly), and one of my favorites is the Chocolate Brownies. The recipe forward says they are the best brownies you'll ever eat, and I would have to agree with that with one addendum: provided you use a good quality butter. I tried using a cheap, no-brand butter once when I was in a hurry, and the quality was noticeably different. So, go for the good stuff!

These brownies are moist and thick. I have tried doubling the recipe and baking it in a 9x13 pan. They are slightly thicker this way, because of the way the volume difference is between the 8x8 and 9x13 pans, but still delicious.

Chocolate Brownies
from A Passion for Chocolate (1989)

Ingredients:
5 oz. bittersweet chocolate
6 T. unsalted butter
1.25 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. plus 2 T. superfine sugar
2 extra-large eggs

1. Preheat oven to 350 degrees and line an 8x8 square baking pan with parchment paper (if you intend to remove the brownies to cool), then grease and flour it.
2. Break chocolate into squares and place in the top of a double boiler with the butter over hot water. Stir until it starts to melt and remove from heat before completely melted. Continue to stir off the heat until completely melted, then allow to cook to lukewarm.
3. Whisk the flour, baking powder, and salt together in a bowl.
4. Add the sugar, eggs, and then the flour mixture to the lukewarm chocolate, mixing well until combined.
5. Scrape batter into pan and bake 30-35 minutes, or until a toothpick inserted in the middle comes out almost clean (still slightly moist).
6. Remove to a cooling rack, if desired, or allow to cool in pan.
(optional: add 1 scant cup walnuts to batter. I never do.)
Yields about 16 brownies.