the missing link- the ultimate chocolate brownie

I spent the better part of last week planning for a baby shower which I co-hosted.  My job was the taking care of the sweet side things.

Carrot Cupcakes ✓

Brown Velvet Cupcakes ✓

Rugelach ✓

Tea Bag Cookies ✓

Tiger Paw Cookies ✓

Diaper Cake ✓

Looking over this lineup, I sensed something missing.  A GAPING hole.

A Hole which only Something Chocolatey could fill.

After spending the evening fluffing

 and hanging the pom-poms from the ceiling, 

stringing the tea bags,

glue-gunning ribbon to the baby food jars, cutting and arranging flowers,

I, at 11 PM,  impulsively baked a new brownie recipe.

I've had three on the to-do list.  The Ultimate Chocolate Brownie rose to the top, solely by virtue of my needing to use up unsweetened chocolate.

45 minutes later, the brownies were done.

"If you like a moist, chewy-type brownie, this is the recipe for you.  Instead of using cocoa powder, as is done in many brownie recipes, I use unsweetened chocolate, which gives them richness and a smooth mouth feel.  For a shiny, crackly top, keep the batter thin and warm.  mix the warm chocolate with the rest of the ingredients quickly and pop the pan right into the hot oven."

~ Karen DeMasco

The Ultimate Chocolate Brownie
from The Craft of Baking by Karen DeMasco

12 tablespoons unsalted butter, plus more for the pan
3 ounces unsweetened chocolate, roughly chopped
3 large eggs, at room temperature
1 1/2 cups sugar
3/4 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1 teaspoon kosher salt
1 heaping cup semisweet chocolate chips

Preheat oven 375ºF.  Line an 8-inch square baking pan with foil.  (How-to instructions found here.) Butter the foil.

Bring about 2 inches of water to a simmer in a medium saucepan.  Put the butter and the unsweetened chocolate in a heatproof bowl and set it over (but not touching) the simmering water.  Stir the mixture frequently with a rubber spatula until it is completely melted and combined.  Remove the pan from the heat but keep the bowl over the water to keep the mixture warm.

In a large bowl, whisk together the eggs, sugar, and vanilla.  In another bowl, sift together the four and salt.  Pour the warm chocolate mixture over the egg mixture and whisk together.  With a rubber spatula, quickly fold in the flour mixture.  Fold in the chocolate chips and immediately pour the mixture into the prepared baking pan, spreading evenly.

Bake for 10 minutes.  Then rotate the pan and bake until the brownies are shiny and cracked on top, 10 minutes more.  Transfer the pan to a wire rack and let it cool completely.  Then cut into 1 1/2-inch squares.

Keep the brownies at room temperature in an airtight container for up to 3 days or frozen, well wrapped, for up to 1 month.

n.b. These are similar in texture to the Palm Beach Brownie recipe, but taste richer with the addition of the chocolate chips.   The interior was slightly under-baked and should have baked maybe 4 minutes more.  The brownies, however, were still moist three days later.  I can always eat the edges first, before moving into the middle.