Equipment Needed
- 9×13 inch metal baking pan (glass can work but may affect baking time)
- Parchment paper
- Medium and large heatproof mixing bowls
- Saucepan (for a double boiler) or microwave-safe bowl
- Whisk and spatula
- Medium saucepan (for the topping)
- Candy thermometer (helpful but not mandatory)
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my 9×13 inch pan with parchment paper, leaving an overhang on the sides. This is my lifesaver for clean removal later. Then, I start the brownie base. In a heatproof bowl set over a pot of gently simmering water (a double boiler), I combine the chopped semisweet chocolate and the two sticks of butter. I stir this occasionally as it melts into a single, gloriously glossy and smooth pool. The smell is intoxicating. I take it off the heat and let it cool for about 5 minutes—adding hot chocolate to eggs is a recipe for scrambled eggs in your batter, and I learned that the hard way once!
While the chocolate cools, I whisk together the sugar, eggs, and vanilla in my large bowl. I whisk for a good minute until the mixture is slightly pale and smooth. Then, I slowly pour the warm (not hot) chocolate mixture into the egg mixture, whisking constantly. It becomes a thick, dark, luxurious batter. Finally, I switch to a spatula and gently fold in the flour and salt until just combined. I’m careful not to overmix here; a few streaks of flour are fine. Overmixing leads to tough, cakey brownies, and we want fudgy. I pour this beautiful batter into my prepared pan and smooth the top.(See the next page below to continue…)