 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
The dense and creamy texture is more like a confection than a brownie. I found this recipe on a bag of chocolate chips. I can't wait to try them! (Prep time does not include time to cool.) Ingredients:
1 2/3 cups dark chocolate chips (extra dark) |
3 tablespoons unsalted butter |
3 tablespoons water |
1 cup sugar |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
3 large eggs |
1/4 cup all-purpose flour, unsifted |
Directions:
1. Preheat oven to 325°F
2. Line an 8-Inch square pan with aluminum foil, leaving edges long enough to easily use as handles to lift brownies out of pan.
3. Heat chocolate chips, butter and water in a large microwave-safe bowl at medium power for 2-3 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is melted.
4. With a wooden spoon, beat in the sugar, salt and vanilla. Beat in the eggs, one at a time, until smooth and glossy. Stir in the flour just until combined.
5. Spread the batter into the prepared pan and bake 35-40 minutes or until a puffed crust forms on top. The center will still test moist. Do not overbake as the chocolate will solidify as it cools.
6. Place pan on rack and cool completely for 2-3 hours. Brownies will cut more easily if allowed to cool overnight or can be covered and refrigerated once cooled to room temperature.
7. Remove the brownies from the pan by lifting the foil by its edges. Cut into 16 (2 inch) squares.
|
|