Prep 20 mins
Cook 15 mins
... with a ganache glaze to boot! a mrs. field's recipe that sounds worth the little extra effort and the splurge on chocolate (22 oz here-wow!) i haven't tried it yet, but i think i'll whip it up for my valentines! *the recipe's headnote says to make these in advance for optimal texture. cook time does not include chilling time.*
- 6 large eggs
- 18 ounces semisweet chocolate, chopped
- 1 cup butter, cut in tbsp
- 1 teaspoon vanilla extract
- 1⁄4 cup heavy cream
- 4 ounces semisweet chocolate, chopped
- Preheat the oven to 425*F.
- Butter a 9-inch square baking pan, line it with foil, and butter the foil.
- Set the eggs in a bowl and cover them with hot tap water.
- Over very low heat, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a wire rack.
- Put the warm eggs in a large bowl and beat with an electric mixer on high speed until about tripled in volume, about 5 minutes. Fold half the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top.
- Set the brownie pan in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the brownie pan.
- Bake the brownies on the middle oven rack for 10 minutes. Shut the oven and let the brownies stand inside for 5 minutes. Remove the brownies from the water bath to a wire rack and let stand while preparing the glaze.
- Glaze: Heat the cream with the chocolate, stirring until smooth.
- Pour the hot glaze evenly over the surface of the brownies; spread smooth with a thin spatula and let cool completely.
- When cool, cover the pan with plastic wrap and refrigerate until well chilled and firm, at least 4 hours, or overnight.
- To serve, cut into 12 squares. Arrange the brownies on a serving plate. For best flavor and texture, allow the brownies to come to room temperature before eating.