Flourless Fudge Brownies - cooking recipe

Ingredients

6 large eggs
18 ounces semisweet chocolate, chopped
1 cup butter, cut in tbsp
1 teaspoon vanilla extract
Glaze
1/4 cup heavy cream
4 ounces semisweet chocolate, chopped

Preparation

Preheat the oven to 425*F.
Butter a 9-inch square baking pan, line it with foil, and butter the foil.
Set the eggs in a bowl and cover them with hot tap water.
Over very low heat, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a wire rack.
Put the warm eggs in a large bowl and beat with an electric mixer on high speed until about tripled in volume, about 5 minutes. Fold half the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top.
Set the brownie pan in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the brownie pan.
Bake the brownies on the middle oven rack for 10 minutes. Shut the oven and let the brownies stand inside for 5 minutes. Remove the brownies from the water bath to a wire rack and let stand while preparing the glaze.
Glaze: Heat the cream with the chocolate, stirring until smooth.
Pour the hot glaze evenly over the surface of the brownies; spread smooth with a thin spatula and let cool completely.
When cool, cover the pan with plastic wrap and refrigerate until well chilled and firm, at least 4 hours, or overnight.
To serve, cut into 12 squares. Arrange the brownies on a serving plate. For best flavor and texture, allow the brownies to come to room temperature before eating.