Hi, Alex. If vanilla pods aren't available, what's the vanilla extract
substitution ratio?


Brownies

14 oz. (1 3/4 cup) dark brown sugar
12 oz. unsweetened chocolate
9 oz. (1 1/8 cup) white bread flour
5 oz. (10 tbsp) unsalted butter
3 large eggs
1 vanilla bean
1/2 tsp salt

Preheat oven to 350 F. Thoroughly grease a 9" * 9" square pan and set in
the refrigerator. Break the chocolate into small pieces, melt carefully
in a double boiler, remove from heat, and set aside to cool. Slit the
vanilla bean lengthwise with a knife and scrape the insides in a large
bowl along with the sugar and the salt. Mix well, breaking up lumps in
the sugar.
Cut the butter into small squares. Mix it in to the sugar (a wooden
spoon works great for this) until thoroughly blended, minimizing air
addition (i.e. do not cream). Stir in the chocolate and mix until fully
blended. Add the eggs, one by one, stirring each until it is fully
incorporated before adding the next. Blend in the flour slowly - this
will
take some effort: the mix should have the consistency of firm cookie
dough.
Spread the mixture into the pan and smooth with a knife. Bake at 350 F
for 30 minutes. Cool completely and cut into squares as large as you
want when you are ready to serve.

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