Classic Dark Chocolate Brownies

Here's a recipe that's not too hard for those of you out there who are intimidated by baking. This recipe probably makes one of the best brownies I have EVER tasted...they are so chocolatey, moist, and soft, and the crispy crust is the perfect touch. There's almost nothing like eating one of these when they are warm with a glass of cold milk! Or even better, try it with a scoop of vanilla ice cream with chocolate or caramel syrup drizzled over the top.

Note: This recipe is from one of my favorite books - Williams-Sonoma Essentials of Baking

Ingredients:

• 6 oz unsweetened chocolate, chopped
• ¾ cup (6 oz/185 g) unsalted butter, cut into 3/4 –inch pieces
• 3 large eggs
• 1 ¾ cups sugar
• ¼ tsp salt
• 2 tsp vanilla essence
• 1 cup plus 2 tbsp all-purpose (plain flour)

1. Position a rack in the middle of the oven, and preheat to 350 degrees F. Butter an 8-inch square baking pan.

2. Place the chocolate and butter in the top of a double boiler placed over (not touching) barely simmering water. Heat, stirring often, until the butter and chocolate melt. Remove from over the water and set aside to cool slightly.

(Note: Remember, NEVER melt chocolate in a pot directly over the stove. If you don't have a double boiler, use 2 pots. The one on the bottom should be slightly bigger than the one holding the chocolate. Fill the bottom pot with at least 1 inch of water and let it come to a simmer. Place the smaller pot holding the chocolate, over the bottom pot. The steam from the simmering water below will melt the chocolate in a way that it won't burn.)

3. In a large bowl, whisk together the eggs, sugar, salt, and vanilla until blended. Whisk in the chocolate mixture until blended.

4. Sprinkle all of the flour over the mixture and whisk slowly just until blended. Pour the batter into the prepared pan, spreading it evenly with a rubber spatula.

5. Bake until a toothpick inserted into the center come out almost clean or with a few moist crumbs clinging to it, 35-40 minutes. Be careful not to overbake. Transfer to a wire rack and let cool completely.

Note: In case you notice a couple of holes in the brownie below, it's from me poking the toothpick in there to see if it was done =)

6. Using a large, sharp knife, cut into 2-inch squares. Store in an airtight container at room temperature for up to 3 days.