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Food
Chocolate Brownies

This recipe, from The Farm of Beverly Hills, was printed in the You Asked For It section in the February 2000 issue of Gourmet. The editors write, "These are probably the fudgiest brownies we've ever tried -- in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked."

3 sticks unsalted butter, cut into pieces
12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs
1 1/4 cups cake flour (not self-rising)
1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3 cups sugar
1/2 teaspoon salt

Preheat oven to 350 degrees. Butter and flour a 13-by-9-by-2-inch metal baking pan, knocking out excess flour.

Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, one at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt.

Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into the center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on rack, about 2 hours, before cutting into 20 squares.

Brownies keep, layered between wax paper in an airtight container, for 5 days.

Thursday, June 07, 2001

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