The one thing that I can never resist is chocolate, whatever form it might be. I may be on an intense diet plan. But the mere mention of a chocolate is enough to leave all vows and pledges behind. Im sure that a majority of you will be like me. This is a rich chocolate recipe which would definitely soothe the sweet cravings of all chocolate lovers. Make it as a special celebration treat for your loved ones.
Ingredients
1/2 cup salted butter
250 gm coarsely chopped quality semi-sweet chocolate
3/4 cup granulated sugar
1/4 cup powdered sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons all-purpose flour
2 Tablespoons unsweetened cocoa powder
You can add a pinch of salt if your butter is unsalted.
1 cup semi-sweet chocolate chips
250 gm coarsely chopped quality semi-sweet chocolate
3/4 cup granulated sugar
1/4 cup powdered sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons all-purpose flour
2 Tablespoons unsweetened cocoa powder
You can add a pinch of salt if your butter is unsalted.
1 cup semi-sweet chocolate chips
You can have an optional frosting too if you want.
Directions
Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.
Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan and cut into squares.
Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.
Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan and cut into squares.
For the optional frosting: sift together confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Frost the brownies before or after cutting into squares, whichever you prefer. I did it after cutting into squares and laid one above the other with frosting in between to make a sandwich brownie.
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