Brownies! What can be a better sure-thing dessert that everyone loves? Brownies, of course!
I have my usual go-to brownie recipe, but when I saw this one, I had to try it. I happened to have a bit of dark chocolate that needed to be used, so this recipe was just the thing. The result? FANTASTIC! And, this may now become my go-to brownie recipe from now on!
Bittersweet Chocolate Brownies
From Cooking Pleasures, Feb/Mar 2007
8 oz 70% bittersweet chocolate, chopped
6 Tbsp unsalted butter, cut up
1 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1/3 cup plus 1Tbsp all-purpose flour
1. Heat oven to 350. Line 8-inch square baking pan with foil, spritz with non-stick spray. Melt chocolate and butter in medium heatproof bowl set over saucepan filled with 1 inch almost simmering water, forming a double-boiler (bowl should not touch water). Stir frequently until almost melted. Remove from heat, stir until melted.
2. Beat eggs, sugar, vanilla, and salt in a medium bowl at high speed 2 minutes or until thick and light-colored.
At low speed, beat in melted chocolate until combined. Fold in flour.
3. Spoon batter into pan. Bake 25-30 minutes or until edges are puffed and slightly cracked and toothpick inserted 2 inches from edge comes out with a few moist crumbs attached. Cool completely on wire rack. Cut into 16 brownies.
Total fat: 10.5g
Total carbohydrate: 23g
Sodium: 50 mg