Irresistible Barron Brownies (From Maida Heatter): If you are planning to bake along, please have your pan prepared and ingredients pre-measured to make it easier to follow along and join in.
Ingredients:
2 ounces unsweetened chocolate
½ teaspoon vanilla
4 ounces semisweet chocolate
1 cup granulated sugar
4 ounces unsalted butter
2 eggs graded “large”
¼ teaspoon salt
¼ cup sifted alll purpose flour (I never sift😊)
Confectioners’ sugar
Preheat the oven to 325 degrees and adjust a rack 1/3 up from the bottom
Prepare an 8-inch square cake pan: turn the pan over, center foil (shiny side down) over the pan, and fold down the sides and corners to shape the foil. Remove the foil and turn the pan over again. Press the shaped foil gently into place. Grease with softened butter.
Melt the chocolate and butter in a saucepan over moderately low heat.
Remove from the heat, stir in the salt, vanilla, sugar, and then the eggs one at a time, stirring each addition until incorporated.
Add the flour and stir briskly for about a minute until the mixture is smooth and shiny and comes away from the sides of the pan.
Turn the mixture into the pan and smooth the top
Bake 40 mins or until a toothpick comes out clean and dry.
Remove from the oven. Cool completely in the pan, then place the pan in the freezer for about an hour until the cake is firm. This helps them cut more easily
Cover the pan with a cutting board, turn over, remove pan and gently peel off the foil. Turn the cake over onto cutting surface and cut into 16ths.
Dust with confectioners’ sugar, if desired.