(Grrrr...again with the blurry brownie pictures......)
Source: Cook's Illustrated
5 ounces semisweet or bittersweet chocolate, chopped (I used 6 ounces)
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter (1 stick) cut into quarters
3 tablespoons cocoa powder (I used 4 tablespoons)
3 large eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
2. In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)
Makes sixty-four 1-inch brownies (64 brownies, my you-know-what. An 8x8 pan yields 16 brownies at most!)
My notes: These came out quite nicely. Quite a good chocolate flavor, but could use a little more. Perhaps a bit more cocoa? I thought I doubled the cocoa, but not quite. They were a tad gooey in the middle (which is one reason I'd look into increasing only the cocoa, not the melted chocoate), but I'm going to wait until tomorrow to fully evaluate the texture - they need a good cooling-off period.
So far, I like the texture of the Chewy Brownies best. But these have a better chocolate flavor. Now I have to figure out how to get the best of both! I believe the secret may be in using unsweetened chocolate. I ready somewhere that using unsweetened allows you to add granulated sugar instead of relying on the sugar in the chocolate itself which is much finer.
Update: It is the next day and I like these brownies even better. They have a very nice chocolate flavor, are a little fudgy in the center but a bit chewy on the edges and they cut easily, holding together very well. I have had very little luck with brownies holding together well, so I am very pleased. They are not too gooey at all. Ideally I'd like a little more chewiness, but this recipe is a winner.
I talked about this recipe HERE and HERE