8ouncesbittersweet (I use 70% cacao mass) chocolate, chopped (a scant 2 cups)
3large eggs
1cuporganic granulated sugar(7 ounces)
¼teaspoonfine sea salt
2tablespoonswhiskey or other flavorful spirit*(optional)
1teaspoonvanilla extract
⅓cupsweet rice flour (sometimes called 'sticky' or 'glutinous')*(1 3/4 ounces)
Instructions
Position a rack in the center of the oven, and preheat to 350º. Line an 8x8" square pan with 2 criss-crossed parchment slings so that the bottom and all of the sides are covered, with an inch or so of parchment hanging over the sides (see photos above). (Lacking parchment, you can use heavy-duty aluminum foil instead, or simply grease the pan.)
In a small saucepan, place first the butter and then the chocolate; melt together over very low heat, watching the pot like a hawk and stirring frequently so as not to scorch the chocolate (alternatively, you can do this in a heatproof bowl placed over a pan of barely simmering water). When the mixture is completely melted and very warm, remove from the heat.
Meanwhile, in a stand mixer fitted with the paddle attachment, whip together the eggs, sugar and salt on medium-high speed until the mixture is very thick, pale and fluffy, 3 - 5 minutes. Reduce the speed to low and gradually add the whiskey and vanilla, then the chocolate mixture. Sift the flour if lumpy, sprinkle it over the batter, and mix on low until combined. Remove the bowl from the stand and give it a few stirs by hand, scraping the sides and bottom, to make sure it is thoroughly combined.
Pour the batter into the prepared pan, smooth the top, and stick it in the oven. Bake until the brownie is pulling away from the sides of the pan, and a toothpick inserted into the center comes out with a few wet crumbs but no gooey batter, 25-30 minutes. (These brownies are best baked a little further than most; underbaked, the texture is overly dense.)
Cool the brownies completely in the pan. (For the cleanest cuts, you can chill the brownies in the fridge for an hour or two, or up to several days.)
Use the parchment as handles to lift the brownie out of the pan, and cut into sixteen 2" squares using a chef's knife dipped in hot water and wiped clean and dry after every cut.
The brownies keep well for up to 5 days, stored at room temp in an airtight container.
Notes
Adapted from Chewy, Gooey, Crispy, Crunchy Cookies, by Alice Medrich.*If you are extremely sensitive to gluten, omit the whiskey or use a certified gluten-free version such as Queen Jennie. Or use brandy or dark / spiced rum instead. You can also use espresso instead, or just leave it out altogether. *This recipe works well with many different types of GF flour including teff flour, chestnut flour, or a good GF all-purpose flour blend. Best to substitute by weight if possible. If gluten is a non-issue for you, feel free to substitute 1/3 cup + 1 tablespoon all-purpose flour for the rice flour.The trick to getting the crusty top on the brownies is having the melted butter and chocolate quite warm when you add it to the egg mixture (but not scorching hot). As these brownies are mainly chocolate, use a high quality baking chocolate that you like the taste of. Scharffenberger, Guittard and Valrhona are all excellent brands.Note that if you bake these brownies in a glass pan, the baking time will be longer as glass conducts heat more slowly than metal. Nutritional values are based on one of sixteen brownies.