You can tell by the picture how moist and fudgy these brownies are - YUMMY!  That’s how it was also described in the latest issue of Saveur magazine.  I much prefer the moist and fudgy vs. the cakey brownies.  It’s from a book called Chocolate:  From Simple Cookies to Extravagant Showstoppersby Nick Malgieri.  The recipe called for folding in the flour but I just continued with the whisk.

Nick’s “Supernatural” Brownies

Makes 24 Brownies

16 Tbls. unsalted butter (2 sticks) plus more for greasing
8 oz. bittersweet chocolate
4 eggs
1 cup sugar
1 cup firmly packed dark brown sugar
2 tsp. vanilla extract
1/2 tsp. fine salt
1 cup flour

Heat the oven to 350 degrees.  Grease a 9 x 13 baking pan with butter, line with parchment and butter the parchment.

Melt the chocolate and butter together.  Remove from the heat and cool slightly.

Whisk the eggs in a large bowl.  Add the sugar, brown sugar, vanilla, and salt and whisk until incorporated.  Stir in the chocolate mixture.  Stir in the flour.

Pour the batter into the pan.  Bake 30 to 35 minutes.