CHOCOLATE BROWNIES These are probably the fudgiest brownies we've ever tried - in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked. 3 sticks unsalted butter, cut into pieces 12 oz fine-quality bittersweet chocolate (not unsweetened), chopped 6 large eggs 1 1/4 cups cake flour (not self-rising) 1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process) 3 cups sugar 1/2 teaspoon salt

Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour.

Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt.

Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

Makes 20 brownies.

COOKS' NOTE: Brownies keep, layered between wax paper in an airtight container, 5 days.

[Gourmet, February 2000]