This is an intensely rich, moist, fudgy chocolate brownie.
36 1½ inch squares
6oz or (3 bars) GUITTARD 100% Cacao
Unsweetened Chocolate broken into pieces
1 cup +2 tablespoons (2 ¼ sticks) unsalted butter
4 large eggs
2 ½ cups sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 ¾ cups all-purpose flour
Preheat oven to 350°F.
Using a 9x9x2 inch pan, prepare for baking but buttering the
bottom and extending up the sides.
Melt unsweetened chocolate and butter in a medium
microwave safe bowl at medium power (50% or level 5)
mixing at 30-second intervals until smooth and all of the
chocolate is melted.* Set aside.
In large bowl of electric mixer beat eggs, sugar, vanilla and
salt at high speed for about 2-3 minutes or until light and
creamy. Blend in melted chocolate at low speed, stopping
to scrape sides as needed. Add flour just until incorporated.
Spread into prepared pan. Bake about 40-50 minutes or
until top is pued and cracked and toothpick inserted in
center tests moist. It is best not to over bake as brownies
set as they cool. Allow to cool before cutting.
*Stovetop: Melt in top of double boiler over hot
(not boiling) water.