The famous brownies from the Ann Arbor, Michigan food shop. The original recipe calls for 1½ cups of all-purpose or cake
flour. I used equal parts of both, but feel free to experiment with what you have on hand.
Prep Time 30mins
Cook Time 25mins
Total Time 55mins
Servings 15enormous brownies or 24 regular-size brownies
Preheat oven to 325 degrees F. Grease a 13x9x2-inch baking pan and line with parchment paper, leaving an overhang on two sides; set aside.
In a small saucepan over low heat, melt the butter and chocolate, stirring constantly, until the mixture is completely melted and smooth. Set aside to cool.
In a small bowl, whisk together the flours, baking powder and salt.
In a large bowl, beat the sugar and eggs with an electric mixer on high speed for 5 minutes, until lemon-colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add the flour mixture and beat on low speed until just combined, then give it a final stir by hand with a rubber spatula. Spread the batter in the prepared pan.
Bake until brownies appear set and a toothpick inserted in the center comes out with some moist crumbs attached, about 25 to 30 minutes. Cool completely in the pan set on a wire rack. Cut the brownies into squares and store in an airtight container at room temperature for up to 5 days. The brownies can also be frozen (wrapped individually and placed in a resealable freezer bag) for up to 2 months.