3/4 cup Cup4Cup Multipurpose Flour
1 cup unsweetened alkalized cocoa powder
1 teaspoon kosher salt
3/4 pound (3 sticks) unsalted butter, cut into 1-tbsp pieces
3 large eggs
1 3/4 cups granulated sugar
1/2 teaspoon vanilla paste or pure vanilla extract
6 ounces of 60-64% chocolate, chopped into chip-sized pieces
1. Preheat oven to 350°F.
2. Butter and flour a 9” x 9” in baking dish.
3. Sift together the flour, cocoa powder and salt. Set aside.
4. Melt half of the butter in a small saucepan over medium heat, stirring occasionally. Put the remaining butter in a medium bowl. Pour the melted butter over the bowl of butter and stir to melt the butter. The butter should look creamy, with small bits of un-melted butter, and be at room temperature.
5. In the bowl of a stand mixer fitted with a paddle attachment, mix together the eggs and sugar on medium speed for about 3 minutes, or until thick and very pale. Mix in the vanilla. On a low speed, add about a third of the dry ingredients, then add a third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and mix to combine.
6. Spread the batter evenly in the pan. Bake for 40-45 minutes, until a cake tested or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it. Cool in the pan until the brownies are about room temperature. Cut and serve.