1 c. all purpose flour, (1 c. plus 2 T. if using White Lily flour)
Instructions
Preheat oven to 350 degrees.
Microwave for an additional 30 seconds; stir again. If the chocolate is still not completely melted, cook for 10 second increments and stir until it blends well when whisked into the butter.
In a separate bowl, beat the 4 large eggs.
Whisk in the sugars and vanilla until fully incorporated.
Blend in the flour completely.
Pour onto buttered parchment paper placed over the 13" x 9" x 2" baking dish. Spread evenly into pan and place into preheated oven on center rack for 40 minutes. It should have a gorgeous glossy top.
Remove from oven and allow to cool on cooling rack.
When slightly cooled, cut pieces into desired size. I usually cut them into 4 sections lengthwise by 8 sections to yield 32 brownies.
Notes
When cutting, I use a plastic scraper or plastic knife. It makes perfect cuts without ripping up the brownies appearance. They tend to stick to a metal knife and rip up brownies, especially if still warm.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/incredibly-fudgy-brownies/