Tall Glass o' Milk Brownies

This is my favorite brownie recipe.  Not a lot of extras, just chocolaty goodness through and through.  Best served with a nice, cold glass of milk.

 

 

Tall Glass o' Milk Brownies
(from The America's Test Kitchen Family Baking Book "Classic Brownies")

1.  Adjust an oven rack to the middle position and heat the oven to 325 degrees.  Line a 13 by 9-inch baking pan with foil and grease the foil.  Whisk 1 1/4 cups (5 ounces) cake flour, 3/4 teaspoon baking powder, and 1/2 teaspoon salt together in a medium bowl.

2.  Melt 6 ounces unsweetened chocolate with 12 Tablespoons (1 1/2 sticks) unsalted butter in the microwave, stirring often, 1 to 3 minutes.  Transfer the chocolate mixture to a large bowl and let it cool slightly.  Gradually whisk in 2 1/4 cups (15 3/4 ounces) sugar, followed by 4 room-temperature
eggs, mixed in one at a time, until combined.  Whisk in 1 Tablespoon vanilla.  Fold in the flour mixture, in 3 additions, with a rubber spatula until just incorporated.  Gently mix in 1 cup semi-sweet
chocolate chips.

3.  Scrape the batter into the prepared pan, and smooth the top.  Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking.

4.  Let the brownie cool completely in the pan, set on a wire rack.  about 2 hours.  Remove the brownies from the pan using the foil, cut into squares, and serve.

I use Hershey's Unsweetened Chocolate Baking Bar and Trader Joe's Semi-Sweet Chocolate Chips.