Adapted from Cook’s Illustrated, March 2004
Makes about 18-24 brownies, depending on what size you’re after
1 1/2 cups cake flour
1 1/2 tsp kosher salt
3/4 tsp baking powder
6 oz unsweetened chocolate, chopped fine
1 1/2 sticks butter (12 Tbl)
2 1/2 cups sugar (!)
4 large eggs
1 Tbl vanilla extract
Preheat the oven to 325°F and place the oven rack in the middle of the oven. Cover the bottom and sides of a 9x13” casserole pan with two sheets of tin foil, so that one fits across the long side and the other across the short side, pushing them into the corners and up the sides of the pan. Fold the excess handing edges over the outside of the pan. Spray with nonstick spray.
In a medium-sized bowl, whisk to combine the flour, salt and baking powder. Set aside. Melt the chocolate and butter in a large heat-proof bowl set over a medium pot filled with about an inch or two of simmering water. Stir occasionally until melted and smooth. Gradually whisk in the sugar. Add the eggs, one at a time, whisking to incorporate after each addition. Whisk in the vanilla. Add the flour mixture, a third at a time, folding it in with a rubber spatula until smooth. Pour this mixture into the prepared pan and smooth out the top with the rubber spatula. Bake until a toothpick stuck into the center pulls out with just a few crumbs sticking to it, about 30-35 minutes. Cool about two hours, until it reaches room temperature. Remove from the pan, peel off the foil, and cut into square brownies. Can be stored in an air-tight container at room temperature for about 3-4 days.