Ever want brownies that weren’t too sweet, but had a wonderfully deep chocolate flavor? These are your brownies. A recipe of my own devising, three kinds of chocolate sate the hedonistic desires which lay dormant in all of us.
Ingredients:
1 c. unsalted butter
2 oz. baking chocolate
3-4 oz. dark chocolate (greater than 60% cacao)
1 c. flour
1/4 t. salt
3/4 c. cocoa
4 eggs
2 c. fine granulated sugar
2 t. vanilla extract
Preheat your oven to 350ºF. In a small saucepan, melt the first three ingredients together over low heat, stirring occasionally to keep it from burning. Combine the flour, salt, and cocoa in a small bowl and set aside. Crack all four eggs into a large mixing bowl and beat until fluffy. Add sugar by the 1/2 cup, beating until blended each time. The sugared eggs should be thick by the time you’re done with them. Blend in your butter/chocolate mixture and the vanilla extract. Gradually fold in the dry ingredients until thoroughly mixed. Pour into an ungreased 13×9 baking pan and bake about 25 minutes, or until a toothpick inserted in the center comes out with some moist crumbs. Let cool in pan before cutting, else your brownies will fall apart. Try serving with some vanilla ice cream (I prefer French Vanilla, thanks to the smooth vanilla bean taste) and/or fresh raspberries.
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