Recipe courtesy of Nick Malgieri
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1 hr 15 min
30 min
45 min
about 24 2-inch-square brownie



You will need a 13 by 9 by 2-inch pan, buttered and lined with buttered parchment or foil.

Set the rack at the middle level of the oven and preheat to 350 degrees.

Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.

Whisk the eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.

Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.

To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.

Serve on their own or with ice cream and hot fudge sauce

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