Really terrific brownies, from my friend in Minnesota, Barb Schaller. From Cook's Illustrated, March/April 1994.

Ma Schaller's Famous Orgasmic Chocolate Brownies

  •  8 tablespoons (1 stick) unsalted butter
  •  2 ounces unsweetened baking chocolate
  •  2/3 cup plain cake flour
  •  1/4 teaspoon salt
  •  1/2 teaspoon baking powder
  •  1 cup granulated sugar
  •  2 large eggs
  •  1 teaspoon vanilla extract
  •  1/2 cup chopped nuts (optional) (walnuts or pecans are nice)

  •  Adjust oven rack to center position and heat oven to 350 degrees F.  Melt butter and chocolate together in medium saucepan set over  simmering water OR in a 2-quart bowl in a microwave on medium power; set aside to cool for about 5-10 minutes.

     Measure flour, baking powder, and salt into a small bowl and whisk briefly to combine; set aside.

     Whisk sugar into cooled chocolate mixture.  Whisk in eggs and vanilla, then fold in flour mixture (and nuts, if using them) until just combined.

     Pour batter into greased 8-inch square metal pan, smooth into corners; bake until toothpick inserted halfway between center and edge of pan comes out with a few fudgy crumbs, about 20-23 minutes.  If batter coats toothpick, return pan to oven and bake 2 to 4 minutes more.  Cool brownies completely in pan set on a wire rack.  Cut into squares and serve.  (Pan may be wrapped in plastic, then foil, for up to 2 days, to preserve moistness, cut and remove brownies only as needed.)

    Barb notes: Believe I bake them more like 25 minutes.

     Double the recipe and use a 9x13x2-inch pan and bake about 30-35 minutes; not too long.  Test for doneness.