Intense Chocolate Brownies:
5.5 oz (155 grams) unsweetened chocolate, chopped
2.5 oz (70 grams) bittersweet chocolate (62-70% cacao), chopped
3/4 cup plus 2 Tbsp (1 & 3/4 sticks/200 grams) unsalted butter, melted
2 cups (400 grams) sugar
1 1/4 cups (175 grams) unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
Position the oven rack to the middle and preheat to 325°F. Butter and flour a 9 x 13 inch baking pan. (I lined it with parchmant paper with a little overhang, to make removal easier)
Place the unsweetened chocolate and bittersweet chocolate in a medium heatproof bowl. Place over (not touching) barely simmering water in a saucepan and heat, stirring continuously, until completely melted and smooth. Remove from the heat, whisk in the melted butter until well combined and set aside to cool slightly.
Place the eggs in a mixer bowl and fit mixer with the whisk attachment. On low, slowly beat in the sugar for 1 minute, or until frothy and somewhat thick. Using a rubber spatula, fold in the chocolate mixture.
In a medium bowl, sift together the flour, baking powder and salt. Using the spatula, gently fold in the flour mixture into the egg-chocolate mixture until thoroughly combined. Do not over mix. Scrape the batter into the prepared pan and spread in an even layer with the spatula. (Batter will be thick)
Bake for 30 to 35 minutes- but start checking at about 20 minutes. They are done when a knife or toothpick inserted into the center comes out with a few wet crumbs on it. If there is still liquid batter on the tester, they need more time. If the tester comes out clean, they are cooked through and will be just cakey (not fudgy too). Let them cool for 2 hours. They are so moist, they need this time to firm up enough to cut.