Yet another winner from The Cookbook Junkie, whom I adore. These are sooooo rich and gooey and fantastic, particularly if you make them with really good chocolate. But then, isn't all chocolate good?
1 ¾ C all-purpose flour
½ tsp salt
1 C (2 sticks) unsalted butter, cut into chunks
2 C sugar
¼ C brewed coffee or water
11 oz bittersweet or semisweet chocolate, broken up or coarsely chopped
2 oz unsweetened chocolate, broken up or coarsely chopped
1 T vanilla extract
4 large eggs
2 cups chopped walnuts (optional)
Position a rack in the middle of the oven and preheat to 350° F. Line a 9x13-inch baking pan with aluminum foil, allowing the foil to overhang the two ends of the pan by about 2 inches. Coat the foil with nonstick spray.
In a medium bowl, thoroughly stir together the flour and salt; set aside. In a large saucepan, bring the butter, sugar and coffee just to a boil over medium-high heat, stirring. Remove from the heat. Stir the chocolates into the sugar mixture until completely melted. Let cool to warm. Stir the vanilla into the chocolate mixture, then add the eggs and mix thoroughly. Stir the dry ingredients into the chocolate mixture just until the batter is evenly blended. Stir in the nuts, if using. Turn the batter into the pan, spreading it evenly to the edges.
Bake for 20 to 30 minutes, or until the center is barely firm when tapped and a toothpick inserted in the center comes out clean except for the bottom 1/8-inch, which should have wet crumbs clinging to it. Transfer pan to a wire rack. Let cool to warm, about 20 minutes.
To prepare the brownies for cutting, cover and refrigerate until well chilled and firm, at least 30 minutes. Using the overhanging foil as handles, carefully transfer the brownie slab to a cutting board. If desired, trim away the uneven edges using a sharp knife. Cut the slab in half crosswise, cutting through the foil. Carefully peel off and discard the foil.
The slabs will keep, stored airtight, in the freezer for up to a month. Let thaw partially before cutting into bars.