Adapted via Nick Malgieri
Serves: 15 to 20
♦ 16 tbsp unsalted butter, plus more for greasing
♦ 8 oz. bittersweet chocolate, cut into 1⁄4″ pieces
♦ 4 large eggs
♦ 1 cup granulated sugar
♦ 1 cup firmly packed dark brown sugar
♦ 2 tsp vanilla extract
♦ 1⁄2 tsp fine salt
♦ 1 cup flour
Heat oven to 350°. Grease a 9″ x 13″ baking pan with butter and line with parchment paper; grease paper. Set pan aside.
Pour enough water into a 4-quart saucepan that it reaches a depth of 1″. Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium, heatproof bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.
Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes (there should be a few crumbs, though – you don’t want it to overbake!) Let cool on a rack. Cut and serve.
To read more about this dish and my musical pairing, click HERE.