Recipes From The Saucy Sisters

Mary Ann's Luscious Brownies

Our high school days were a blast. We had fun (and sometimes outrageous) times and made lasting (and sometimes outrageous) friends. Even when years and miles have intervened, we've been able to pick up right where we left off. Barbara's best friend in high school was Mary Ann Sears (now Laroche). We're probably not revealing any secrets here when we say their closeness developed in the conspiracy of skipping class together and smoking cigarettes behind the water towers...and sharing some adult beverages. (Albeit, not wine in those days.)

Independently, Barbara and Mary Ann became quite good cooks -- although Mary Ann will always be the hands-down winner in the dessert category. Mary Ann has graciously (and lusciously) shared her brownie recipe with us. Believe us, these are no ordinary brownies. They're truly outrageous. We agree with Mary Ann when she says, "If you're passionate about brownies and prefer them fudgey to cakey, these soft, dark, rich, baked-just-until-barely-set brownies are for you!"

1 1/4 cups sifted all-purpose flour
1 teaspoon salt
2 sticks (8 ounces) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs

Preheat oven to 350? and center a rack in the oven.  Sift the flour and salt together and set aside.

Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and making sure the chocolate doesn't scorch. Add 1 cup of the sugar to the mixture and stir for 30 seconds, then remove the pan from the heat and stir in the vanilla. Pour the mixture into a large bowl.

Put the remaining 1 cup sugar and the eggs into the bowl of a mixer and whisk by hand just to combine. Slowly pour half of the sugar and eggs into the chocolate mixture, stirring gently with a rubber spatula so the eggs don't set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until thick, pale and doubled in volume, about 3 minutes. Using the rubber spatula, gently fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in the dry ingredients.

Pour and scrape the batter into an unbuttered 9-inch square pan - a heavy glass or ceramic pan is best. Bake the brownies for 25 to 28 minutes. The brownies will rise a little and the top will turn dark and dry. Cut into the center after 23 minutes to check progress. If they're just barely set and still pretty gooey, they're done. (Don?t worry if you miss the exact moment because they?re still fabulous on the other side of set.) Cool the brownies in the pan on a rack. Cut into 1 1/2- by 3-inch bars to serve.

The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month. Thaw, still wrapped, at room temperature.