This was a very simple and straightforward recipe. The ingredients were butter, unsweetened chocolate, eggs, vanilla, salt, sugar, and flour.
For some reason, I tend to pass over recipes that call for baking chocolate in favor of those that use cocoa. This is beginning to change, thanks in large part to Nick. Watching him bake at a recent cooking class, as well as reading and baking his recipes, has made me realize that baking chocolate is actually pretty easy to work with, and the results are far superior to what you get using only cocoa or chocolate chips.
I began by meting the butter, then adding the chocolate to the pan off the heat. While the chocolate was melting, I whisked together the eggs, vanilla, and salt, then whisked in the sugar. I beat the sugar mixture in the electric mixer until it was very light and fluffy — about 10 minutes. I whisked the butter and chocolate, then added it to the sugar and mixed gently. I added the flour and mixed just until it was all combined.
I scraped the batter into a pan lined with buttered foil, then baked the brownies in a 375°F oven for about 35 minutes. I cooled the brownies for a bit, then unmolded them to a cutting board and cut them into 2-inch squares.
I plated most of the brownies for M to take to her party, but of course kept some at home, too. I’m a big fan of fudgy brownies, but these were more cakey than fudgy. They were still delicious — among the best cake-like brownies I’ve tasted. And they were a hit at the party, too, as evidenced by the empty plate M brought home.