You have to make these the day before you plan on serving them. They get better with age and need to chill overnight. When you bite into one, a little is all you need. I use dark baking chocolate, mmmm. Seriously, you need to try this recipe...
Nancy Baggett's Notes- These are the ones! The moistest, fudgiest, most succulent brownies ever. No frosting, no fruit, no crunchy munchies of any sort to distract from the mousse-like texture and the deep, full-blown chocolate flavor. A friend commented that if great fudge were baked, it might taste like these brownies. If you feel strongly that brownies should have nuts, you could add some walnuts to these. However, the effect will be similar to eating nuts in a chocolate mousse.
1/2 cup plus 2 tablespoons (1 stick plus 2 tablespoons) unsalted butter
5 oz bittersweet (not unsweetened) or semi-sweet chocolate or dark!!, broken up or coarsely chopped
2/3 cup all-purpose white flour
1 1/2 tablespoons unsweetened American-style cocoa powder, sifted after measuring
1/4 tsp salt
1 cup sugar
1/3 cup packed light or dark brown sugar
3 large eggs
2 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Lightly grease an 8 inch square baking pan, or coat with nonstick spray. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease or spray foil with cooking spray.
In a large, microwave-safe bowl, microwave the butter and chocolate on 100-percent power for one minute. Stir well. Continue microwaving on 50-percent power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts, and let the residual heat finish the job. (Alternatively, in a large, heavy saucepan, melt the chocolate and butter over lowest heat, stirring frequently being very careful not to burn. Immediately remove from heat.) Let cool to warm.
In a small bowl, thoroughly stir together the flour, cocoa powder, and salt and set aside. Stir the sugar and brown sugar into the chocolate-butter mixture until well combined. Add the eggs and vanilla, and stir until sugar dissolves and the mixture is well blended and smooth. Stir in the flour mixture just until evenly incorporated. Turn out the batter into the baking pan, spreading to the edges.
Bake in the middle of the oven for 28-33 minutes, or until the center is almost firm when tapped and a toothpick inserted in the center comes out clean except for the bottom 1/4 inch which should still look moist. Transfer the pan to a wire rack and let stand until brownie is completely cooled. Refrigerate until well chilled.
Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard foil. If desired, cut away and discard any overbaked edges. Using a large, sharp knife, cut the brownie into 12 bars, wiping knife clean between cuts.
Store in an airtight container for up to three days, or freeze for up to a month. If freezing, leave brownie slab whole and cut into bars when partially thawed.
P.S. From me to you - enjoy!