Dark Chocolate-Chunk Brownies |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Thse are decadent pieces of heaven! Michael Recchiuti, a San Francisco chocolate visionary, prefers to make these moist brownies with a distinct chocolate, such as a 64% dark chocolate blend. Serve with lightly sweetend softly whipped cream, chopped mint and fresh raspberries; or crown pieces with vanilla or coffee ice cream and drizzle of caramel or chocolate sauce. I didn't allow for cooling time of about an hour. Sunset Magazine, 01/2007 Ingredients:
10 ounces bittersweet chocolate |
1/2 cup butter, cut into 1/2-inch chunks (no substitutions) |
3 large eggs |
1 cup sugar |
1/4 teaspoon salt |
1/2 teaspoon vanilla |
3/4 cup all-purpose flour |
Directions:
1. Chop chocolate into about 1/2-inch chunks; about 2 cups.
2. In a small, microwave-safe bowl, combine half the chocolate and the butter.
3. Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
4. Stir until mixture is smooth.
5. Let stand until just warm to touch.
6. In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
7. Add chocolate mixture and stir until well blended.
8. Add flour, about a third at a time, stirring after each addition just until blended.
9. Add remaining chopped chocolate and mix just until chunks are evenly distributed.
10. Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
11. Scrape batter into pan; spread level.
12. Bake in a 325°F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
13. Cool completely in pan on a rack, at least 1 hour.
14. Lift brownie out on parchment, peel off parchment, and set brownie on a board.
15. Cut into 8 squares or wedges or 16 triangles.
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