New bittersweet brownies

prep time:: 15 min
total time:: 50 min

Makes 16 2-inch brownies

These brownies have a texture between very moist cake and rich chocolate mousse. One secret is whipping the eggs with the salt; another is using lots of 70% bittersweet chocolate. If you bake it in a round rather than a square pan and serve wedges topped with whipped cream, people will think you made something very fancy.

ingredients

8 ounces 70% bittersweet chocolate, cut into several pieces
1/4 teaspoon salt
6 tablespoons unsalted butter,
1 teaspoon pure vanilla extract
1/3 cup plus 1 tablespoon all-purpose flour
3 large eggs
1 cup sugar
Equipment
An 8-inch square baking pan or
8-inch spring form round pan

directions

1
Take the butter and eggs out so they can reach room temperature before you use them.
2
Position a rack in the lower third of the over and preheat the oven to 350°F.
3
Line the bottom and sides of the baking pan with foil.
4
Place the chocolate and butter in a heatproof bowl and set in a wide skillet of almost-simmering water. Stir frequently until the mixture is melted and smooth and quite warm. Remove from the pan and set aside.
5
In a medium bowl, beat the eggs, sugar, salt, and vanilla with a hand-held mixer on high speed until the eggs are thick and light colored, about 2 minutes.
6
Whisk in the warm chocolate.
7
Fold in the flour.
8
Scrape the batter into the lines pan and spread evenly.
9
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
10
Cool the pan on a rack.
11
Invert the brownies on a rack and peel off the foil.
12
Turn right side up on a cutting board and cite into sixteen 2-inch squares.