Ultimate Bittersweet Brownie
photo by ddav0962
- Ready In:
- 47mins
- Ingredients:
- 7
- Yields:
-
16 brownies
- Serves:
- 16
ingredients
- 8 ounces chocolate, coarsely chopped bittersweet (70%)
- 6 tablespoons butter, unsalted
- 2 eggs, large room temp
- 1 cup sugar
- salt
- 1 teaspoon vanilla extract
- 1⁄3 cup all-purpose flour
directions
- Set rack in center of the oven and Preheat to 350 degrees.
- Coat an 8" square metal baking pan with cooking spray and set aside.
- Melt the chocolate and butter in double boiler or microwave. Cool to room temperature.
- In a mixing bowl, beat eggs with a hand mixer on med until they are pale and doubled in volume, 2 minutes. Increase the speed to high. Gradually beat in the sugar, 2 tablespoons at a time, blending it in before the next addition. This should take 1 minute.
- Mix in the salt and vanilla.
- Continute beating until the batter has the consistency of soft whipped cream and leaves a trail that sits briefly on the surface when the beater is raised, 7 minutes.
- Decrease the speed to med-low and mix in the cooled chocolate.
- Sprinkle the flour over the batter. Using a rubber spatula, gently fold it in just until blended.
- Spread the batter evenly in the prepared pan.
- Bake for 35 minutes, or until the brownies are crusty on top and a toothpick inserted in center comes out almost clean.
- Cool brownies on a wire rack for 5 hours (THIS IS A KILLER!).
- Cut brownies into 16 squares.
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RECIPE SUBMITTED BY
ddav0962
Goochland, 86