Brown Sugar Brownies

By Hklbrries

"The Brass sisters grew up eating these brownies, made by their mother, in the 1950s. The brown sugar keeps them extra-moist, they say."

Ingredients

• 1 cup cake flour
• 1/2 tsp salt
• 1 cup cocoa (American, not Dutch-processed)
• 1 1/2 cups butter
• 10 ounces bittersweet chocolate, chopped
• 2 ounces bitter chocolate, chopped
• 2 cups sugar, sifted
• 1 cup brown sugar
• 6 eggs
• 2 tsp vanilla

Details

Servings 40

Preparation

Step 1

Set the oven rack in the middle position. Heat oven to 350 F. Cover the bottom and sides of a 9-by-13-inch metal pan with foil, shiny side up. Coat the foil with butter or vegetable spray.

Sift together cake flour, salt and cocoa.

Melt butter, bittersweet chocolate and bitter chocolate in a large metal bowl set over a saucepan of slightly simmering water, stirring occasionally until smooth. Remove bowl from pan. Sift in sugar, add brown sugar and whisk to combine. Blend in eggs one at a time. Stir sifted dry ingredients into batter. Add vanilla.

Pour batter into pan. Bake about 40 minutes, or until top seems firm and tester inserted in middle comes out clean. There may be a few cracks on top. Do not over-bake. Cool in pan on rack to room temperature. Place pan in the refrigerator for three hours or overnight to chill, for easier cutting. Remove cake from pan and foil and place on cutting surface. If you prefer, trim the edges using a wide knife or cleaver (reserve the scraps). Cut into 1-iinch squares, wiping knife or cleaver as needed. Store brownies in layers between sheets of wax paper in a covered tin. (You can use the reserved edges as ice-cream topping).