COMMENTS: These chewy-fudgy brownies are thicker than the classic fudge brownies. The batter is sturdy enough to trap such additions as chopped nuts.

3/4	cup	Unsifted all-purpose flour
3/4	cup	Unsifted cake flour
1/4	teaspoon	Baking powder
1/4	teaspoon	Salt
1/2	pound	Unsalted butter
4	ounces	Unsweetened chocolate (4 sq)
1 3/4	cups	Superfine sugar
4	Extra-large	eggs
2	teaspoons	Vanilla extract

• Preheat the oven to 350 degrees.
• Butter and flour a 9- by 9-inch baking pan.
• Melt and cool the butter and chocolate.
• Sift together the all-purpose flour, cake flour, baking powder, and salt.
• Whisk the butter and chocolate in a bowl; beat in the sugar, eggs, and vanilla extract.
• Add the dry ingredients and stir to form a batter. Pour and scrape the batter into the prepared pan; spread the batter evenly.
• Bake the brownies for 30 to 33 minutes, or until just set. Cool the brownies completely in the pan on a rack. Cut into 2 1/4- by 2 1/4-inch squares. Remove the brownies from the pan using a metal spatula.
• Store in an airtight tin.
• This recipe yields sixteen 2 1/4- by 2 1/4-inch brownies.
• Servings 16