Fudgy center and crunchy top - one of the best brownies you will ever taste!
Original recipe comes from David Lebovitz, found via Leite's Culinaria.
You can find the BB Mondays series on www.crunchycreamysweet.com
Line a 8" x 8" baking dish with parchment paper, making sure to leave an overhang to make lifting brownies out easier. Lightly butter the paper or spray with cooking spray. Set aside.
In a medium saucepan, melt butter and chocolate. Stir until the chocolate is melted and the mixture is smooth. Remove from heat.
Add sugar and whisk until combined.
Add eggs, one at a time, whisking well after each addition.
Add vanilla and whisk again.
Sift the flour through a sieve right over the chocolate mixture.Whisk until incorporated. At this point you need to whisk the batter vigorously for 1 minute. I poured the batter into a bowl of my standing mixer and let it do the work. Whisk until the batter becomes smooth and glossy and there is no graininess from sugar. It will start to pull away from the sides of saucepan or bowl.
Pour batter into prepared dish and bake for 30 minutes, until the center is almost set. Do not overbake.
Cool completely before cutting.
Cool completely before cutting into squares. If you like nuts in your brownies, you can add them to the batter right before pouring it into the dish. The original recipe calls fore baking these brownies in a 9" square pan, but I used 8" square dish without problems.