This has been a work in progress, re-orchestrating this recipe to work with the chocolate available in Europe. The final result is a dense, succulent, intensely dark, transcendent brownie. If eaten while still warm, the flavors will be deep and rich, utterly delicious! Published in grams. Today is Sept 30 2012 and I have finally fixed this recipe when using European ingredients and the 99% cocoa chocolate bar.
Clairified butter = 150 gm 50gm of 99% chocolate.
I use Lindt's 99% chocolate bars, they are expensive but the chocolate is ultra fresh. Do not use Baker's squares for this recipe, it has been redesigned to fit only 85-99% cacao chocolate bars not containing emulsifiers, or other fats instead of cocoa butter as filler.
2 eggs beaten with 220 gm sugar
Melt in double boiler, butter and chocolate. Beat eggs and beat in sugar.
Mix melted butter and chocolate with beaten eggs and sugar.
add 1/2 tsp of salt 1 ½ tsp vanilla 115gms sifted and remeasured pastry flour
Use a square pan 8x8 inches or 20cm x 20cm pan bake 20 -30 min @350 F or 190 C