Recipe information
Yield
makes one 13x9-inch brownie sheet or twelve 3-inch bars Servings
Ingredients
5
ounces unsweetened chocolate, chopped
1
/2 cup (1 stick) unsalted butter, diced
2
cups sugar
2
teaspoons vanilla extract
4
large eggs
1
/4 teaspoon salt
1
cup all purpose flour
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with foil, leaving overhang. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 15 minutes.
Step 2
Whisk sugar and vanilla into chocolate mixture, then whisk in eggs and salt; stir in flour. Spread batter in prepared pan.
Step 3
Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool in pan. Cover and chill overnight.
Step 4
Using foil as aid, lift brownie sheet from pan and cut in half or into twelve 3-inch bars.