Perfect Brownies: Fudgy, Chewy, Cakeyyield: 16 brownies
2/3 cup flour
1/2 tsp salt
1/2 tsp baking powder
4 oz bittersweet chocolate
2 oz unsweetened chocolate
10 T unsalted butter
1 1/4 cups sugar
2 tsp vanilla
3 large eggs
Preheat the oven to 325 degrees and set a rack in the lower-middle level. Spray an 8-inch square baking pan with non-stick cooking spray. Fit an 8x16 inch sheet of foil into the pan and up and over two sides, so you can use the foil overhang as handles to pull the cooked brownie out of the pan. Spray the foil with nonstick cooking spray.
Whisk together the flour, salt, and baking powder in a small bowl and set aside. Melt the chocolate and butter in a medium bowl over a pan of simmering water (or in a double boiler). Remove from the heat and whisk in the sugar and vanilla. Whisk in the eggs one at a time, fully incorporating each one before adding the next. Continue to whisk until the mixture is completely smooth and glossy. Add the dry ingredients and whisk until just incorporated.
Pour the batter into the prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out with wet crumbs, 35-45 minutes (it took 40 in my oven). If the toothpick comes out clean, the brownies are overcooked!
Cool the brownies in the pan on a wire rack for 5 minutes. Use the foil handles to pull the one big brownie out of the pan and turn it out on the rack upside down to cool completely, at least 3 hours.
Cut into 16 squares and serve. Refrigerate leftovers.
