Classic Brownies

Classic Brownies - from Cook's Illustrated March 2004 

Never make from a box! (but if you have to, use Ghirardelli's).  These are so good!  Always a big hit.

1 1/4 cake flour
1/2 tsp salt
3/4 tsp baking powder

6 oz unsweetened chocolate, chopped 

12 T butter, cut into several pieces

2 1/4 C sugar
4 large eggs
1 T vanilla 

1.  Preheat oven to 325.  Line a 9x13 pan with foil, leaving an overhang to act as a handle; spray with cooking spray.  LATELY I JUST LINE WITH PARCHMENT PAPER, no butter!  
2.  In small bowl, whisk together dry ingredients. 
3.  Melt chocolate and butter in large bowl over a pan of simmering water. Remove bowl from pan; add sugar; add eggs one by one, whisking thoroughly each time.  Add vanilla.  Mixture will be smooth and glossy.  
4.  Add flour mixture into chocolate mixture, folding gently with a spatula. 
5.  Bake 30-35 minutes or until a wooden toothpick or skewer comes out with a few moist crumbs. 
6.  Remove from oven and cool in pan on wire rack for about 2 hours.  Lift brownies from pan using foil overhang.

YUM. 

notes for Japan:  
160 degrees 
30 minutes (next time try less time).  
Butter = 170 grams (1 box, plus about 2T).  
Sugar - that moist sugar is fine.  Regular hard flour is fine. Chocolate - I used 4 oz unsweetened, plus 2 oz extra dark cocoa bar.