Name: Chocolate Brownies
Cook time: 20 min
Total time: 3 hr
Yield: Makes 20 brownies
Ingredients: 3 sticks unsalted butter, cut into pieces; 12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped; 6 large eggs; 1 1/4 cups cake flour (not self-rising); 1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process); 3 cups sugar; 1/2 teaspoon salt

"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?"

These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

Cooks' note:

· Brownies keep, layered between wax paper in an airtight container, 5 days.

Recipe notes

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