Exceptionally moist, these brownies take only a few minutes to mix in a saucepan. My mother, Doris, always kept the ingredients on hand and cut them right in the pan. I line the pan with foil, refrigerate the cool brownies, lift out the cake, and cut the bars, so they’re even with clean edges.
|Butter (for the pan)|
|Flour (for dusting)|
|1||stick plus 5 tablespoons unsalted butter, cut up|
|4||ounces unsweetened chocolate|
|2||teaspoons vanilla extract|
|1 1/4||cups flour|
|1/8||teaspoon baking powder|
1. Set the oven at 350 degrees. Butter an 8-inch-square baking pan and dust the pan with flour, tapping out the excess.
2. In a large heavy saucepan, melt the butter and chocolate.
3. With a wooden spoon, beat the sugar into the chocolate mixture, mixing it well.
4. In a bowl, beat the eggs and vanilla lightly. Add the egg mixture to the chocolate mixture a little at a time, beating well after each addition. The mixture will go from grainy to glossy.
5. Stir in the flour, baking powder, and salt. Beat just until the dry ingredients are moistened.
6. Spread the batter in the prepared pan. Bake the brownies for 30 to 35 minutes or until the edges are set and the middle is just firm when pressed with a fingertip. Set on a wire rack to cool.
7. Make 3 cuts in one direction, 5 in the other, to form 24 bars. Store in an airtight container for up to 1 week.