Really Really Fudgy Brownies

Ingredients

7 ounces unsweetened chocolate, finely chopped

3 ounces bittersweet chocolate, finely chopped

1 cup plus 2 tablespoons unsalted butter, in small pieces

4 large eggs, at room temperature

2⅓ cups granulated sugar

1½ teaspoons pure vanilla extract

1¼ cups all purpose flour

3 tablespoons unsweetened dutch-process cocoa

⅛ teaspoon salt

Directions

Preheat oven to 350°F, and grease 9 x 13 inch baking pan. Line the bottom of the pan with parchment paper to make the brownies easier to remove from the pan.

Melt chocolate and butter in a bowl over a pan of gently simmering water. When the chocolate is almost completely melted, remove from the heat, and stir until completely melted and smooth. Set aside to cool slightly.

Sift the flour, cocoa and salt together into a small bowl and set aside.

In a separate bowl, beat the eggs slightly to just blend. Add the sugar and beat until the mixture is thickened and pale. This will be about 1 minute with a stand mixer, and about two minutes if beating by hand. Stir in vanilla.

When the chocolate is warm, but no longer hot, pour it into the egg mixture, stirring to blend well. Sift the flour mixture over the batter in three additions, using a rubber spatula or wooden spoon to gently fold in each addition before adding the next.

Scrape the batter into the pan and place in the oven on a middle rack. Bake for approximately 35 minutes or until a tester inserted in the center comes out with a few moist crumbs attached, and the surface is shiny and set, and may be cracking at the edges. Transfer to a wire rack and cool completely before cutting.

Regan Daley instructs not to overbake because you are aiming for a gooey, chewy texture.