| Extra rich, moist fudgy brownies. Make sure not to overcook them as they become drier when cooked too long.
4 oz (125 g) unsweetened chocolate
4 oz (125 g) bittersweet chocolate
1 cup (250 mL) butter, at room temperature
2 cups (500 mL) granulated sugar
4 eggs
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) salt
2 tsp (10 mL) vanilla
- Preheat the oven to 350°F (180°C).
- In a small pot, on low heat, melt both chocolates, stirring occasionally. Cool.
- In a large bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well between additions. Sift together flour and salt and gently beat into egg mixture. Stir in the cooled melted chocolate and vanilla.
- Pour into a greased, parchment lined 13 x 9-inch (3.5-L) pan. Bake for 30 minutes, or until skewer inserted in the side comes out clean. (The center should still be slightly moist.) Cool in pan and cut into bars.
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