Ingredients
vegetable shortening
3 stick unsalted butter
2 c. 60-percent cacao bittersweet chocolate chips
6 large eggs
3 c. sugar
1 tsp. salt
1 tbsp. pure vanilla extract
1 1/4 c. cake flour
4 oz. Dutch-processed unsweetened cocoa powder
Preparation
Step 1To make the brownies, adjust an oven rack to the middle level of the oven and preheat to 350 degrees F. To prepare the 9- by 13-inch baking pan, using one finger, dab very small portions of Crisco on the interior bottom and sides of the pan. then use your finger to spread the dabs around to entirely coat the interior with a very thin layer of shortening, which acts as a glue to hold the aluminum foil in place in the pan. Turn the pan over on the counter bottom side up. Tear off about a 16-inch length of aluminum foil. Position the foil (shiny side down) evenly over the bottom of the pan, and gently crease the foil over the edges, producing a foil template in the pan. Flip the plan over and place the foil in it, using the creased edges as a guide. Press the foil onto the greased interior, smoothing out any wrinkles. The foil should extend about one and a half inches up each side of the pan. Lightly grease the foil in the pan.Step 2Cut the butter sticks into 1-inch slices. In a small, heavy saucepan, melt the butter pieces over the lowest setting; add the bittersweet chocolate chips. Stir with a small whisk until combined and the chocolate is melted and smooth. Turn off the heat but leave the saucepan on the burner while proceeding with the recipe.Step 3Using a large whisk, lightly beat the eggs in a large mixing bowl. Place the sugar and salt in a separate small mixing bowl, then whisk into the eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined. Briefly whisk in the vanilla.Step 4Place the flour and cocoa powder in the small mixing bowl; whisk together to combine. Sift through a medium strainer directly onto the batter; stir in with a silicone spatula until just combined. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Bake for 34 minutes, until a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the pan for 7 to 8 hours, or overnight.Step 5To remove the brownie slab from the pan, run a thin knife between the foil and the sides of the pan, then turn the pan over on a sharp angle and push on the center back of the pan, catching the top edge of the slab with your hand. Peel off and discard the foil and place the slab on a cutting board.Step 6To get those desirable sharp, clean edges when cutting your brownies, use a 10-inch chef’s knife, place it directly over the middle of the well-chilled slab and press the knife down through the slab. Never drag a knife through the slab. You now have two equal-sized halves. For absolute perfect edges, the knife should be cleaned in hot water and dried completely before each and every cut. Cut each half in half in the same manner, then cut the four quarters into three equal pieces. For bite-sized squares, cut each well-chilled brownies into quarters.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
From: From Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever © 2014 by Connie Weis/Andrews McMeel Publishing Buy the book
