Chocolate Brownies from "The Farm"

Cookie

Ingredients

  • 3 sticks unsalted butter, cut into pieces
  • 12 oz. fine quality bittersweet chocolate (not unsweetened), chopped
  • 6 eggs
  • 1 1/4 cups cake flour (not self-rising
  • 1 cup plus 2 Tablespoons unsweetened cocoa powder (not Dutch process)
  • 3 cups sugar
  • 1/2 teaspoon salt

Directions

Preheat oven to 350*F. Butter and flour a 13-by-9-by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, one at a time. Sift flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.


Brownies keep, layered between wax paper in an airtight container, 5 days. Makes 20 brownies These are about the fudgiest brownies we've ever tried--in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

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Submitted 6/13/05.
Source: The Farm of Beverly Hills Restaurant
Submitted By: Eileen Werth
crzylegs@erols.com
Chocolate Brownies from "The Farm"