Classic Brownies

Taxes.  Uuuhhg.  They are such a big, horrible task on the "To-Do" list.   This year, filing was a whole new level of overwhelming since my husband began his own consulting business.  It was like I had to file two whole tax returns, even though they are grouped under one.  Then the frosting on the tax cake was the nice tax bill we have to pay being self employed.  

By the time I finished last night, I was exhausted, grouchy and depressed.  Perfect setting for rich, dense and fudgey brownies.  These brownies were the first brownies I made years ago that weren't from a mix.  I'll never go back to a box.  They are so quick and simple with results that blow boxes out of the water.  

Just give me a spoon and I'll eat 'em just like this!

Classic Brownies

(makes 9x13 pan)

from The New Best Recipe

1 1/4 C cake flour

1/2 tsp salt

3/4 tsp baking powder

6 oz unsweetened chocolate, chopped fine

12 Tb unsalted butter, cut into pieces

2 1/4 C sugar

4 large eggs

1 Tb vanilla

1.  Preheat oven to 325 degrees and lightly grease a 9 x 13 glass baking pan.  In medium bowl, whisk the four, salt and baking powder.

2.  Melt chocolate and butter in microwave in a large bowl using 30 second increments, stirring after each time.  Do not let the chocolate burn!  Whisk in the sugar gradually.  Add eggs one at a time, whisking after each egg until thoroughly combined.  Whisk in the vanilla.

3.  Add the flour mixture in three additions, folding with a rubber spatula until the batter is smooth and homogeneous.

4.  Spread batter into prepared pan and bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 30-35 minutes.  Cool on a wire rack for two hours before cutting.