BROWNIES WITH A SECRET

6 ounces unsweetened baking chocolate
12 tablespoons (1 1/2 sticks) unsalted butter
5 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 cups sugar
1/3 cup light corn syrup
1 1/3 cups flour

Preheat oven to 375 degrees F. Butter a 9-by-13-inch baking pan.

In a medium saucepan over low heat, heat chocolate and 12 tablespoons butter, stirring frequently, until melted and smooth. Set aside to cool for a few minutes.

In a large bowl, using an electric mixer on medium speed, beat eggs, vanilla, salt, sugar and corn syrup 5 minutes until light and fluffy. Using a spatula, stir flour into chocolate mixture. Gently fold chocolate batter into egg mixture and stir just until combined. Spread batter evenly in prepared pan.

Bake 35 minutes, until top is crisp but a toothpick inserted in center comes out coated with chocolate. Cool on rack several hours before cutting into squares.

Makes 24 brownies
Adapted from source: The King Arthur Flour Baker's Companion