The Farm of Beverly Hills Chocolate Brownies
The editors at Gourmet write "These are probably the fudgiest brownies we've ever tried..." They also note that the brownies taste better the day after they're baked.

Chocolate Brownies

3 sticks unsalted butter, cut into pieces
12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs
1 1/4 cups cake flour (not self-rising)
1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3 cups sugar
1/2 teaspoon salt

1) Preheat oven to 350�F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour.

2) Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time.

3) Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

Makes 20 brownies

AUTHOR: Lori A