Edge Pan Brownies
¾ cup plus 2 tablespoons unsalted butter
6 ounces unsweetened chocolate, chopped
2 cups plus 2 tablespoons sugar
4 large eggs
1 tablespoon vanilla extract
1¼ cups all-purpose flour
Heat oven to 375 degrees. Lightly grease or spray bottom of brownie edge pan (see note).
In medium heat-proof bowl, melt butter in microwave until very hot. Add chopped chocolate and stir until completely melted. If needed, heat bowl slightly until chocolate melts. Set aside to cool.
In large bowl of heavy-duty stand mixer with whip attachment, combine sugar, eggs and vanilla; mix on low speed 30 seconds until combined. Scrape bowl well. Increase speed to high and beat 5 minutes until mixture is light and ribbons form when drawing spoon through batter. If using hand mixer, beat 7 minutes. Scrape bowl well.
Add cooled chocolate mixture and whip 30 seconds to combine. Scrape bowl well. Add flour and gently fold in by hand with large spatula. Scrape bowl well.
Spoon evenly into brownie edge pan. Smooth top. Bake 30-33 minutes. Do not over bake.
Cool in pan 20 minutes. Brownies can be served warm or at room temperature.
Baker's hint: Look for brownie edge pans at bakersedge.com or on Amazon.
Nutrition values per serving: 194 calories, 11 g fat (6 g saturated), 24 g carbohydrates, 1 g fiber, 2 g protein, 52 mg cholesterol, 12 mg sodium.