Supernatural Brownies From Nytimes Recipes

Steps:

• Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
• Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Steps:

• You will need a 13 by 9 by 2-inch pan, buttered and lined with buttered parchment or foil.
• Set the rack at the middle level of the oven and preheat to 350 degrees.
• Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.
• Whisk the eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.
• Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.
• To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
• Serve on their own or with ice cream and hot fudge sauce

Steps:

• One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil.
• Preheat oven to 350 degrees and set a rack in the middle level. Prepare the pan and set aside. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted. Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture, then fold in flour. Pour batter into prepared pan and spread evenly. Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
• To cut brownies, unmold to a cutting board, remove paper and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze.
• Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter.

Steps:

• preheat over to 350, and lightly butter a 9 by 13 inch pan.
• in a small saucepan, bring water to a boil.
• Meanwhile, break chocolate and butter into pieces, and place in a medium sized metal bowl.
• Once water comes to a boil, remove from heat, and place the metal bowl over the sauce pan to allow chocolate and butter to melt.
• While chocolate is melting, whisk the eggs and two sugars together until light and fluffy.
• Add the vanilla and salt to the eggs and whisk for about a minute more.
• Once chocolate is completely melted, quickly whisk it into the eggs mixture.
• Fold in the flour, and pour batter into prepared pan.
• Bake for 45-50 minutes, until a tooth pick comes out clean.
• cool, and enjoy!