CHOCOLATE BROWNIES

I got this recipe from Gourmet years ago, who published it when someone asked for The Farm of Beverly Hills (and the Grove)’s recipe for brownies. I make them only for special occasions or as gifts because they are really really rich. The comment I get most often is, “I thought I had the best brownie recipe, but...” My kids of course love these, but I don't keep them in the house because they have too much caffeine! Good ingredients are important, and make sure you let them sit at least 2 hours before cutting or you’ll just have a big mess. Otherwise, its an easy as pie recipe (way easier, actually).

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

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