The Farm of Beverly Hills* Brownies

Level: Moderate Yield: 24 Brownies

INGREDIENTS 

• 1 1/2 cups (3 sticks) unsalted butter, cut into pieces

• 12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

• 6 large eggs

• 1 1/4 cups cake flour (not self-rising) measure before sifting

• 1 cup plus 2 tablespoons unsweetened cocoa powder (natural/not Dutch process)

• 2 teaspoons of vanilla

• 3 cups granulated sugar

• 1/2 teaspoon salt

DIRECTIONS

1. Preheat oven to 350 degrees F. Butter and flour a 13 x 9-inch metal baking pan, knocking out excess flour.

2. Melt butter and chocolate separately (I use microwave to melt butter and chocolate OR in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth.)  Key is to melt the separately.

3. Mix Butter and hot Chocolate, add vanilla

4. Whisk eggs, 1 at a time, into melted chocolate mixture

5. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt

6. Pour batter into pan.

7. Bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into giant squares.

8. Brownies keep for 5 days… layer between wax paper in an airtight container.

NOTES

I use Guittard bittersweet chocolate and Scharffenberger unsweetened cocoa powder.

*I found melting the butter and chocolate separately made for a creamier finish

Adapted From: The Farm of Beverly Hills - Beverly Hills, California*

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