Eric Vellend's moist dessert freezes well.
1 cup all-purpose flour, plus more for dusting
1⁄2 cup cocoa powder
1 tsp baking powder
1⁄2 tsp salt
10 oz. semi-sweet chocolate, chopped
1 cup unsalted butter, diced, at room temperature
4 large eggs, at room temperature
2 1⁄3 cups light brown sugar, packed
1 1⁄2 tsp pure vanilla extract
Step 1. Grease a 9" x 13" baking pan. Dust with flour, tapping out excess. In medium bowl, sift together 1 cup flour and cocoa. Stir in baking powder and salt.
Step 2. In heatproof bowl fitted over pan of gently simmering water, melt chocolate and butter, stirring until smooth. Remove from heat.
Step 3. Preheat oven to 350°F. With electric mixer, beat eggs and sugar until pale and thick, 3 minutes. Reduce speed to low. Add vanilla. Slowly add chocolate mixture. Add dry ingredients until combined.
Step 4. Place prepared pan on baking sheet (this keeps bottom of brownies from burning by deflecting heat). Pour batter into pan. Gently shake pan to even out batter. Bake until toothpick inserted in centre still has moist crumbs attached, 40 minutes. Cool completely. Cut into 2" x 2" squares.
Watch Lynda Reeves and Eric Vellend make this recipe on HHTV.