Brown Bag Brownies

These are the brownies from the brown bag this week that were almost as good as the cookies. Also from American Classics by the Editors at Cook's Illustrated.

Chewy, Fudgy, Triple-Chocolate Brownies

5 ounces semisweet or bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

8 Tablespoons (1 stick) unsalted butter, cut into quarters

3 Tablespoons cocoa powder

3 large eggs

1¼ cups (8¼ ounces) sugar

2 teaspoons vanilla extract

½ teaspoon salt

1 cup (5 ounces) unbleached all-purpose flour

Adjust the oven rack to the lower-middle position and heat the oven to 350 degrees. Spray an 8-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 7 inches wide. Fit one sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (overhang will help in removal of baked brownies). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the foil with nonstick cooking spray.

In a medium heatproof bowl set over pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until mixture is smooth. Whisk in the cocoa until smooth. Set aside to cool slightly.

Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour with the wooden spoon until just combined. Pour the mixture into the prepared pan, spread into corners, and level surface with a rubber spatula; bake until slightly puffed and a toothpick inserted into the center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from pan using the foil handles and transfer to a cutting board. Cut into 1-inch squares. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated for up to 5 days.)