Mexican Chocolate Brownies

Ingredients

Directions

1. 1

   Position oven rack in the lower third of the oven; preheat to 350°; butter and flour a 9 x 13 inch pan; set aside.

2. 2

   In a bowl, whisk the flour, baking powder, and salt until combined; set aside.

3. 3

   Add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly, until half the butter and chocolate is melted.

4. 4

   Remove the top of the double boiler, then continue stirring, away from the heat until the butter and chocolate are completely melted.

5. 5

   Transfer mixture to a large mixing bowl and let cool for 10 minutes.

6. 6

   Beat the brown sugar into the melted chocolate with an electric mixer on medium speed; continue beating until the mixture is smooth and silky, about 4 minutes.

7. 7

   Beat in the eggs one at a time, allowing each to be thoroughly incorporated before adding the next.

8. 8

   After beating in the third egg for 1 minute, stir in the vanilla.

9. 9

   Using a wooden spoon or rubber spatula, stir in the flour mixture just until combined (do not beat).

10. 10

    Spoon the batter into prepared pan, spreading it gently to corners.

11. 11

    Bake for 25 minutes, or until a pick comes out with a few moist crumbs attached.

12. 12

    Set pan on a wire rack to cool for at least 30 minutes.

13. 13

    Cut brownies into 24 pieces while they are still in the pan.

14. 14

    Carefully remove them with an offset spatula.

15. 15

    Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.