Beverly Hills Brownies|
Yield: 24 squares
1 1/4 C cake flour
1 C + 2 T unsweetened cocoa
3 sticks unsalted butter, cut into pieces
12 oz. fine quality bittersweet chocolate, chopped
6 LG eggs
1 tsp. vanilla
3 C Pioneer® Sugar
1/2 tsp. salt
Preheat oven to 350 degrees F. Butter and flour a 13 x 9-inch metal baking pan, knocking out excess flour; set aside.
Stir together flour and cocoa in a mixing bowl; set aside. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stir until smooth. Remove bowl from pan and whisk in eggs, one at a time. Stir in vanilla. Add the flour and cocoa mixture into melted mixture; stir. Add Pioneer® Sugar and salt; mix well.
Pour batter into prepared pan and bake until top is firm and tester inserted into center comes out with crumbs adhering, approximately 40-45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into squares.
From the Kitchen of Aimee Misovich of Holland, MI