These are insanely rich, dense, and moist, so you can cut them very small and they’ll serve a crowd. And I guarantee you, that crowd will be
pleased. They’ll keep for several days in a tightly sealed container at room temperature, and they freeze well too. Be sure to allow time to let the
butter come to room temperature for about an hour before you start baking.
1 cup (2 sticks) butter, plus a little extra for the pan
1 cup (6 ounces) semisweet chocolate chips
1 cup (packed) light brown sugar
5 large eggs
1 tablespoon pure vanilla extract
½ cup unbleached all-purpose flour
1/8 teaspoon salt
1. About an hour ahead of time, unwrap the butter and place it in a large bowl. Use a table knife to cut it into 1-inch pieces, and let it stand at room
temperature to soften.
2. Adjust the oven rack to the center position and preheat the oven to 350°F (325°F if you’re using a glass pan). Put a little soft butter on a paper
towel, a piece of waxed paper, or a butter wrapper, and lightly grease the bottom and corners of a 9-by 13-inch baking pan. (No need to grease the
3. Fill a smallish saucepan with about 2 inches of water, and place a heatproof bowl that is large enough to hold the chocolate chips directly on top
of the pan. The bowl should rest firmly in place, clutched by the pan’s rim, and the bottom of the bowl should not be touching the water. Pour the
chocolate chips into the bowl, and put the whole setup on the stove over low heat. Let the water simmer gently until the chocolate chips are all
melted (there should be no solid pieces when you give it a stir). Remove the pan from the heat, and carefully, using pot holders or oven mitts,
remove the bowl of melted chocolate from the pan. Set it aside to cool a little.
4. Use a handheld electric mixer at high speed (or if you don’t have one, use a whisk, with enthusiasm) to beat the butter (by itself, for now) for a
couple of minutes, or until it becomes light and fluffy. Crumble in the brown sugar, and continue to beat at high speed (or with your own arm at its
personal best) for another 2 minutes or so. Use a rubber spatula to scrape the sides of the bowl a few times during this process.
5. Add the eggs, one at a time, beating well enough after each addition to thoroughly mix it in. Add the vanilla extract, and continue to beat for
another minute or two, until everything is very well combined.
6. Keep beating as you slowly drizzle in the melted chocolate. (If you are beating manually, you might want to get someone to help hold the bowl
steady for this.) Beat well until the chocolate is completely incorporated. (The constant movement prevents the heat of the chocolate from cooking
7. Sprinkle in the flour and salt, and stir (you can finally stop beating now) until they disappear into the batter. Transfer the batter to the prepared
pan, taking care to scrape all of it in with a rubber spatula. Then use the spatula to spread the batter evenly.
8. Bake for 12 to 15 minutes, or until the top springs back a little when lightly touched in the center. (They might seem under-baked, but they will firm
up as they cool, and these are moist brownies. That said, if they seem too soft for you, it’s okay to leave them in the oven for a few minutes longer,
until a toothpick inserted all the way into the center comes out clean. At that point, they’ll be cakey brownies, rather than fudgy ones.)
9. Let the brownies cool in the pan for about 10 minutes; then cut them into squares of your preferred size. Let them sit for another 10 minutes or so
after you do the cutting, so each piece can solidify. Then remove the squares from the pan and let them cool on a rack. Serve warm or at room