Basic Brownies

This was my first time making brownies from scratch by myself. I adapted the recipe from a cooks illustrated recipe and didn't read too closely because I used an 8 x 8 pan instead of the 9 x 13 pan the recipe calls for. This might explain why I baked the brownies for an extra 30 minutes and they are still too gooey. I imagine, had I followed the recipe correctly these would have been perfect. they have the right amount of chocolate and the corner piece of my batch are just the right consistency :) They also made great Brownie sundaes, which is one of my favorite foods of all time.

Basic Brownies
adapted from cooks illustrated

6 oz. unsweetened chocolate
2 1/4 c. sugar
4 eggs
1 1/4 c. flour
1 tablespoon vanilla extract
1/4 teaspoon salt
3/4 teaspoon baking powder
1 1/2 stick (12 tablespoons) unsalted butter

Pre heat oven to 325 degrees. Line 9 x 13 inch (not 8 x 8!!) pan with tin foil and grease foil with cooking spray or crisco. Melt chocolate and butter together either in the microwave or in a double boiler. If using the microwave make sure to check on it every 15 seconds so as not to burn the chocolate. Meanwhile, whisk together flower, salt and baking soda in a large bowl. Once chocolate is melted, transfer to a larger bowl and slowly whisk in sugar. Add eggs one at a time and make sure each egg is fully incorporated before adding the next. Add in vanilla extract. Slowly incorporate flour mixture into bowl. Pour batter into greased pan and place into pre-heated oven for 30-35 minutes. Brownies are done when a toothpick comes out mostly clean, with only a few crumbs.