1/2 pound (2 sticks) unsalted butter, plus additional for the pan, at room temperature
1 1/2 cups all-purpose flour, plus additional for the pan
1 teaspoon baking powder
1 teaspoon salt
4 ounces unsweetened chocolate, chopped
2 cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
Instructions:
Position the rack in the lower third of the oven. Heat the oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan; set it aside.
In a medium bowl, whisk the flour, baking powder and salt until well combined. Set aside.
Place the butter and chocolate in the top of a double boiler set over simmering water. If you don’t have a double boiler, place the butter and chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted. Transfer the chocolate mixture to a large bowl and allow it to cool for 5 minutes.
Beat the sugar into the chocolate mixture with a whisk or an electric mixer at medium speed; continue beating until the mixture is smooth and the sugar is completely dissolved, about 6 minutes by hand or 3 minutes with the mixer. Beat in the eggs one at a time, allowing each to be thoroughly incorporated before adding the next. After beating in the third egg for 1 minute, beat in the vanilla.
Stir in the flour mixture just until incorporated. Do not beat, although the batter will be very thick. Spoon the batter into the prepared pan, spreading it gently to the corners.
Bake for 30 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set the pan on a wire rack and allow to cool for 1 hour. Cut the brownies into 24 pieces while they’re still in the pan. Carefully remove them with an offset spatula. Serve immediately
Per serving: 195 cal.; 2 g pro.; 24 g carb.; 11 g fat (7 sat., 3 monounsat., 1 polyunsat.); 47 mg chol.; 127 mg sod.; 1 g fiber; 16 g sugar; 48 percent calories from fat.