10 Jul Decadent Chocolate Brownies
|Serves 6 to 8 |
1⅓ cup semi-sweet baking chocolate
|Preheat oven to 350°F|
In a small bowl, sift together the cocoa, salt, and flower. Set the bowl aside.
Use parchment paper to line an 8-inch baking pan and let the paper ends extend 3-inches beyond the pan. Use a cooking spray to coat the paper lightly.
Blend with an electric mixer (at medium to high speed) the brown sugar, melted butter, granulated sugar, vanilla, and eggs. The goal is a frothy mixture that is light brown in color (approx. 1 minute of blending).
Melt 1 cup of the chocolate in the top of a double boiler over slightly simmering water; gently stir until velvety (or melt in microwave). Pour the chocolate into the mixer while it is running at slow speed. Add the flour and help it get incorporated with gentle folding.
Place the batter in the baking pan and smooth out the top. Chop the remaining chocolate into decorative chucks and sprinkle them over the top.
Bake for 16 to 20 minutes or until a toothpick inserted in the top is clean when removed. These brownies must cool on a wire rack (in the pan) for 1½ to 2 hours. After removing the brownies from the pan by using the parchment paper handles, cut them into squares. A scoop of vanilla ice cream or a dollop of whipped cream topping with each serving is the ideal complement to these chocolate beauties.
• For easy slicing, spray your knife with cooking spray between cuts.
• These brownies will keep for 2 to 3 days when stored in an airtight container.