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 saltPreheat 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.