I like my brownies chewy. Not cakey, not fudgey, but chewy. And Fine Cooking magazine, insightfully recognizing the three kinds of brownie people, developed three different brownie recipes to suit them. So I'm basing my brownies on their recipe, with a few small modifications. I doubled the amount, so I'd have a full 13 x 9 inch pan's worth to take to work. And I added some orange extract, because I really do not much like chocolate without a bit of fruit to accompany it.
2 sticks butter
8 oz unsweetened chocolate
3 cups sugar
1 tsp salt
2 tsp vanilla extract
1 tsp orange extract
2 cups flour
4 tbsp cocoa
Melt the butter and the chocolate in a double boiler. You could also just microwave it on about half power until it's melted but I kinda like the stovetop method. While you're at it, preheat the oven to 350.
When the chocolate and butter are melted and stirred together, set them aside to cool ever so slightly. In a large mixing bowl, combine the salt, sugar and extracts. Add the chocolate mixture to this and stir to combine.
Now add your eggs, 1 or 2 at a time, and whisk in.
Lastly, add the flour and cocoa and stir til well incorporated.
Pour the batter into your baking dish and pop in the oven. Bake for 35 minutes and then check on the brownies. Test doneness with a toothpick inserted in the center. If the toothpick is clean when you remove it, the brownies are done. If not, wait another 5 minutes and repeat. DO NOT OVERBAKE! Seriously, timing is critical for these brownies. Because the recipe is intended to make them chewy, they already have more stiffness than the other two versions. If you overbake them, they will be a crunchy awful mess.
Let the brownies cool slightly in the pan and then slice them up into squares. Pop one on a plate and admire it.
No one ever said you couldn't improve on your artwork.
Yes, that IS whipped cream and butterscotch. I told you I didn't care for plain chocolate.