Critical Mass Brownies

So dense they are approaching critical mass.

French Brownies
aka Critical Mass Brownies
From Bon Appetit

½ lb. bitter chocolate squares (can use 1/2 cup cocoa and ½ cup oil)
½ cup butter
6 eggs
3 cups sugar
1.5 cups sifted flour
3 tsp. vanilla

Preheat oven to 350. Melt butter and chocolate. Set aside to cool. Beat eggs adding sugar slowly. Add cooled butter and chocolate. Blend in order: flour, vanilla. Use two 8 x 8 greased and floured pans. Bake for 20-25 minutes. Don’t over bake – the brownies should be moist (very) in the middle while warm. Let cool completely. Dust with powdered sugar and cut into squares.

The recipe calls for 2 pans but one pan can be used for thicker brownies. And as always, brownies are better the next day.


Lindsay said...

I love these! And I love that you named them "critical mass brownies."

Whitney Elizabeth said...

i could eat a whole pan.

Taryn said...