Beverly Hills Brownies|
Yield: 24 squares
3 sticks unsalted butter, cut into pieces
12 oz. fine quality bittersweet chocolate, chopped
6 large eggs
1 tsp. vanilla
1 1/4 C cake flour
1 C + 2 T unsweetened cocoa
3 C Pioneer or Big Chief Sugar
1/2 tsp. salt
Preheat oven to 350 degrees F. Butter and flour a 13 x 9 x 2-inch metal baking pan, knocking out excess flour.
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 Category Winner (Old Fashioned Brownies) in the Best Brownies in Michigan Baking Contest(2008). Contest held at Zehnders of Frankenmuth and sponsored by AAA Living and Pioneer Sugar.