I am part of the America's Test Kitchen email list and get recipes to try and critique that may or may not be used in future issues of Cooks Illustrated. The recipe this week was the following brownie recipe, which is phenomenal.
Brownies with Chocolate Glaze
Makes sixteen 2-inch brownies
Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
3/4 cups (3 1/4 ounces) unbleached all-purpose flour
1/4 teaspoon table salt
1/2 teaspoon baking powder
4 ounces unsweetened chocolate, chopped fine
8 tablespoons unsalted butter (1 sticks), cut into six equal pieces
1 1/2 cups (10 1/2 ounces) sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons unsalted butter
1. For the Brownies: Adjust oven rack to middle position; heat oven to 325 degrees. Cut 16-inch length foil and fold lengthwise to 7-inch width. Fit foil into 8-inch square baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Spray foil-lined pan with nonstick cooking spray. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
2. Melt chocolate and butter in large heatproof bowl set over saucepan of almost--simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan.
3. Whisk eggs and sugar in large bowl until mixture lightens in color and thickens, about 3 minutes. Add melted chocolate mixture and vanilla; whisk until fully incorporated, about 1 minute. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
4. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 35 to 45 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang.
5. For the Glaze: Melt chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly, about 10 minutes. Pour chocolate glaze on cooled brownies; using offset spatula, spread glaze into even layer. Allow glaze to set, about 30 minutes; cut into 2-inch squares, and serve. (Store leftovers in airtight container in refrigerator.)
Source: Cooks Illustrated America's Test Kitchen