Instructions: Preheat the oven to 350 degrees. Butter and flour a 9- by 9-inch baking pan.

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.

Comments: These chewy-fudgy brownies are thicker than the classic fudge brownies. The batter is sturdy enough to trap such additions as chopped nuts (see the "Deep Dish Fudge Brownies With Walnuts, Almonds, Or Pecans" recipe which is included in this collection), chocolate chips, coconut or bits of crunchy toffee.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.