Ooey and gooey are best when it comes to brownies, and this brownie delivers.
Set oven to 350° F.
Prepare the Anna potato pans for individual brownies or a 9 X 9 (or as close as you get) cake pan by buttering the inside.
Melt together the butter and chocolate in a large mixing bowl over a double boiler until just melted. Remove from heat.
Whisk the sugar, vanilla, and salt into the chocolate-butter mix. The mixture will start to get stiff and grainy. That’s okay. Add eggs, two at a time, and mix well after each addition. The batter will look broken at first but then come together after a few more stirs of the whisk. Fold in the sifted flour. Pour into a prepared pan and bake till just set in the center.
This recipe is the same one I used for years at the Governors Club. We baked them in individual tins which were grand for service but little is better than a big pan of warm melty brownies. Ovens, pan size, and altitude will impact the duration of baking. Remember that as the brownie starts to pull away from the pan even a bit, remove them from the oven.
Here's a link for the small pans I mentioned. This is not an affiliate, but this is where I bought them. They have lasted me years and I used them for more than just brownies. Mini-cakes, for one.
For those individual brownies, we took gooey to the next level with a small disk of ganache inside each brownie. When it was cut into, the gooey chocolaty center with the sauce and ice cream was pure decadence. As it should be.
If this interests you, send me an email and I'll explain our process. It's not hard, exactly, but does require some tools you may not have.