Ultimate Brownie

ULTIMATE BROWNIE

yield: Makes 6 (6- by 1 1/2-inch strips, with leftovers) or 36 (1 1/2-inch) brownie squares

active time: 30 minutes                     total time: 1 3/4 hours .

Ingredients

• 8 ounces bittersweet (60% cacao) chocolate, chopped
• 1 stick (1/2 cup) plus 3 tablespoons unsalted butter plus more for pans
• 1 cup packed light brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2/3 cup all-purpose flour

Special equipment: A 9-inch square baking pan; parchment paper

Preparation

Heat oven to 325°F with rack in middle.

Butter pan, then line bottom and 2 opposite sides with a long sheet of parchment paper allowing a 2-inch overhang on the 2 sides and trimming paper to fit. Butter parchment (not overhang).

Melt chocolate and butter in a metal bowl set over barely simmering water, stirring occasionally until smooth. Cool to lukewarm.

Whisk in brown sugar until blended. Whisk in eggs, one at a time, whisking after each addition until well blended. Stir in vanilla, salt, and flour until smooth.

Spoon batter into prepared pan, smoothing top, and bake until set and a wooden toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer brownies in pan to a wire rack; let cool for 20 minutes. Holding onto parchment paper overhang, lift brownies from pan and let cool completely on rack. Cut into serving pieces.

Cooks' Notes: •Brownies improve in flavor and slice best when made 1 day ahead. When completely cooled, return, still on parchment, to pan and keep at room temperature, well wrapped in plastic or foil.
•Leftovers keep 5 days (but the brownies are so good, you'll be lucky if there are any left at the end of 5 days!).