Beverly Hills Brownies

This is one of my favourite brownies recipes that i've found from "michigan cake contest" in 2008. In one of the four classifications of the "Michigan's Best Brownie Recipe" challenge, a Holland bread cook ruled.

Aimee Misovich as of late won for "Best Old Fashioned Brownie" in the nineteenth yearly "Michigan's Best" heating challenge supported by AAA Living magazine, Michigan Sugar and Zehnder's of Frankenmuth.

Of more than 350 formulas submitted, 10 finalists in each of the four classifications were chosen to take brownies for judging.

INGREDIENTS
3 sticks unsalted butter, cut into pieces
12 ounces fine quality bittersweet chocolate, chopped
6 large eggs
1 tsp vanilla
1 1/4 cups cake flour
1 cup plus 2 tablespoons unsweetened cocoa
3 cups Pioneer sugar
1/2 tsp salt

DIRECTIONS
1. Preheat oven to 350 degrees. Butter and flour a 13-by-9-by-2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in large metal boiler set over s a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, one at a time. Stir in vanilla. Stir together flour and cocoa in a separate bowl and stir into butter mixture with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and 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 squares.