8ouncesbittersweet (I use 70% cacao mass) chocolate, chopped (a scant 2 cups)
2tablespoonswhiskey (such as Jack Daniel's)
1/3cupsweet white rice flour (sometimes called 'sticky' or 'glutinous')(1 3/4 ounces)
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 togetherover very low heat, watching the pot like a hawk and stirring frequently so as not to scorch the chocolate (alternately, 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.
Adapted from Chewy, Gooey, Crispy, Crunchy Cookies, by Alice Medrich.If you are extremely sensitive to gluten, you may want to substitute a liquor that you know for a fact to be gluten-free for the whiskey, as whiskey is distilled from grains, or leave it out altogether.If gluten is a non-issue for you, feel free to substitute 1/3 cup + 1 tablespoon all-purpose flour for the rice flour. Sticky rice flour is the key ingredient here; regular rice flour will make crumbly brownies that refuse to hold together. Sometimes called "sweet" or "glutinous," sticky rice flour is available at most well-stocked grocers. I usually use Mochiko brand. It is magic.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.Nutritional values are based on one of sixteen brownies.