This is a great recipe for fudgy brownies. There is only a little flour and lots of chocolate in this recipe. If you slightly underbake them they are truly delicious.
Extra Bittersweet Chocolate Brownies
(Bill Yosses: The Perfect Finish)
1/2 cup AP Flour (2.25 oz, 65 g)
1/2 teaspoon salt (2,5 g)
7 oz bittersweet chocolate (preferably 60 to 66 precent cacao content),
coarsely chopped (1 1/4 cups, 196 g)
14 Tablespoons unsalted butter (7 oz, 198 g) plus additional for the pan
4 large eggs (room temperature)
1 cup sugar (7 oz, 198 g)
2 cups coarsely chopped and toasted walnuts, optional (8 oz, 227 g)
Position a rack in the center of the oven. Butter a 9 - 13-inch baking pan.
Sift the flour and salt on to a piece of parchment or waxed paper and set aside.
In a double boiler set over steaming but not boiling water, melt the chocolate with the butter. (Or us a microwave at 50 percent power and stir every 10 seconds)
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar at high speed until light colored and mousselike, 6 to 8 minutes. It will have tripled in volume.
Preheat the oven to 350 F. Scrape the chocolate-butter mixture into the egg mixture and mix on low speed until incorporated. Sprinkle the flour mixture over the batter and fold in using a rubber spatula, adding the walnuts halfway through folding, if using.
Scrape the batter into the pan, level the top with the spatula, and bake on the center rack until just set in the center, about 25 minutes - a cake tester inserted into the middle will emerge with moist crumbs clinging to it (For even fudgier brownies, take the pan out when the batter is still molten, like custard, in the center, about 20 minutes). Let cool in the pan and cut unto squares.