Best Ever Fudgy Brownies

These are the best fudgy brownies you’ll ever have!

Ingredients

5 oz. (10 Tbs). of unsalted butter at room temperature

2 oz. unsweetened chocolate (Bakers works the best)

5 oz. semi-sweet chocolate (Bakers)

1 cup of sugar

2 tsp vanilla extract

Pinch of salt

2 large eggs, at room temperature

1 large egg yolk, at room temperature

3 oz. (2/3 cup) all-purpose flour

Method

Position the oven rack in the middle of the oven.  Preheat to 350F. 

Butter an 8-inch square pan, line the bottom with parchment paper and then butter the parchment paper.   

In a double-boiler over simmering water, melt the butter and the chocolate.  Stir occasionally till smooth.  Remove from heat - cool slightly.  Whisk in the sugar, vanilla & salt.  The mixture will look grainy but this is OK.  Whisk in the eggs and egg yolk, one at a time, stirring each time until blended.  Add the flour, beating until thickened and smooth, 30 to 60 seconds. Use a wooden spoon or whisk.   

Pour into the prepared pan and smooth out.  Bake for 25-27 minutes or until a toothpick inserted in the middle comes out with moist crumbs (not wet batter).  Set the pan on a rack to cool 10 minutes.
Run a knife around the edges and then invert the pan onto a flat surface, and peel off the paper. Flip the baked brownie back onto the rack to cool completely.  Cut into squares and sprinkle with icing sugar.