Supreme Chocolate Brownies

I seriously had to put this one up as soon as I could.
Because I want it to get out there and have everyone making it!

I was searching for the best chocolate brownie recipe, when I happened upon this one and its description alone won me over. I paired this recipe with a Pumpkin Mousse Pie after tea for my friends one Sunday; and I dare anyone to show me a better recipe.
This is the smoothest, fudgiest, most succulent fudge brownie ever invented, with nothing added but a full-powered chocolate flavour.
You can add nuts if you want, but it would be like adding nuts to a chocolate mousse!





Seriously, one thing which is unbelievable about this recipe is that you can either have it normal, and it will have the soft fudgy cake texture; but heat it up on a saucer in the microwave for less than 10 seconds, and it will instantly become a block of chocolate mousse. Your spoon will glide through it and you would have never thought it was a brownie.

Beat that.

The method is so simple; I suppose the trick would be in not baking the batter completely, and then refrigerating it after cooling a bit.
This would be delicious paired with another dessert, or had on its own with a glass of milk, as the remnant brownies were treated the next day.

Enjoy!

SUPREME CHOCOLATE BROWNIES

1/2 cup plus 2 tablespoons
(1 stick plus 2 tablespoons) unsalted butter
5 oz bittersweet (not unsweetened) or semi-sweet chocolate, broken up or coarsely chopped
2/3 cup all-purpose white flour
1 1/2 tablespoons unsweetened American-style cocoa powder, sifted after measuring
1/4 tsp salt
1 cup sugar
1/3 cup packed light brown sugar
3 large eggs
2 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Lightly grease an 8 inch square baking pan, or coat with nonstick spray. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease or spray foil with cooking spray.

In a large, microwave-safe bowl, microwave the butter and chocolate on 100-percent power for one minute. Stir well. Continue microwaving on 50-percent power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts, and let the residual heat finish the job. (Alternatively, in a large, heavy saucepan, melt the chocolate and butter over lowest heat, stirring frequently being very careful not to burn. Immediately remove from heat.) Let cool to warm.
In a small bowl, thoroughly stir together the flour, cocoa powder, and salt and set aside. Stir the sugar and brown sugar into the chocolate-butter mixture until well combined. Add the eggs and vanilla, and stir until sugar dissolves and the mixture is well blended and smooth. Stir in the flour mixture just until evenly incorporated. Turn out the batter into the baking pan, spreading to the edges.

Bake in the middle of the oven for 28-33 minutes, or until the center is almost firm when tapped and a toothpick inserted in the center comes out clean except for the bottom 1/4 inch which should still look moist. Transfer the pan to a wire rack and let stand until brownie is completely cooled. Refrigerate until well chilled.

Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard foil. If desired, cut away and discard any overbaked edges. Using a large, sharp knife, cut the brownie into 12 bars, wiping knife clean between cuts.

Store in an airtight container for up to a week, or freeze for up to a month. If freezing, leave brownie slab whole and cut into bars when partially thawed.