Classic Unsweetened Chocolate Brownies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Use high quality chocolate for these brownies. I like these made with Callebaut or Scharffen-Berger unsweetened. To make these with bittersweet chocolate instead, use 6 1/2 ounces bittersweet chocolate, 7 tablespoons butter and 1 cup sugar. To make with semisweet chocolate, substitute 10 ounces semisweet chocolate, 5 tablespoons butter and 2/3 cup sugar. Ingredients:
4 ounces unsweetened chocolate, chopped |
4 ounces unsalted butter |
1 1/4 cups sugar |
1 teaspoon vanilla |
1/4 teaspoon salt |
2 large eggs, cold |
1/2 cup all-purpose flour |
2/3 cup walnuts (optional) or 2/3 cup pecans (optional) |
Directions:
1. Preheat oven to 350°F Line a 8x8 pan with foil, leaving an overhang on two opposite sides.
2. Melt chocolate and butter in a bowl over a pot of barely simmering water until smooth, stirring often.
3. Remove bowl from heat and stir in sugar vanilla and salt.
4. Add eggs one at a time, stirring thoroughly.
5. Stir in flour and beat with a spoon or rubber spatula for a minute or two until smooth and glossy.
6. Stir in nuts.
7. Scrape batter into prepared pan and smooth to even it.
8. Bake for 30 to 35 minutes. A toothpick inserted in the center should come out with some thick gooey batter clinging to it.
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