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Double-Chocolate Brownies

These brownies are so moist and rich that they keep for up to five days in an airtight container.

1 1/2 sticks unsalted butter
1 pound bittersweet chocolate, coarsely chopped and divided
1 tablespoon pure vanilla extract

5 large eggs
1 1/2 cups all-purpose flour
1 cup sugar
3/4 cup unsweetened cocoa, plus extra for the pan
1 teaspoon salt

In a small pan, melt together over very low heat the butter and half of the chopped chocolate. Stir occasionally. When the butter and chocolate are completely melted and smooth, remove from heat and set aside to cool.

Set oven rack to upper middle level. Preheat the oven to 350 degrees and lightly grease a 9-by-13-inch baking pan. Lightly dust this with the extra cocoa and set aside.

Add vanilla extract to chocolate mixture. Beat in eggs, one at a time, until smooth.

In a separate bowl, stir together the flour, sugar, cocoa, and salt. Beat into chocolate mixture until just combined. Scrape down sides of bowl and beat again briefly.

Fold remaining chopped chocolate into the batter and pour into prepared pan. Bake brownies on upper middle rack at 350 degrees for about 25 minutes. Cool on a wire rack, cut, and serve. Makes 2 dozen bars.

Thursday, August 31, 2000



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