Because chocolate is the most prevalent ingredient and the flavor that really shines through here, it is essential to use top quality chocolate. Otherwise you can expect a mediocre brownie and who wants that?
I used a mixture of 70% Callebaut dark chocolate and Lindt dark chocolate in these bars and the taste is nothing less than phenomenal.
It is also one of the fastest brownie recipes I have ever made. Comes together in a snap! Baked at a low temperature for just 30 minutes ensures no dry edges and no over-baking.
These are amazing jazzed up for dessert too. Serve a square of warm brownie topped with vanilla bean ice cream and a drizzle of hot fudge sauce. Nothing beats it !
Now let's get started
The look of a perfectly baked brownie:RECIPE:
*altered source recipe: Traditional Brownies, Hummingbird Bakery Cookbook
WHAT YOU NEED
6-1/2 oz. bittersweet chocolate*, roughly chopped (*I used 1/2 Dark Callebaut and 1/2 Dark Lindt)
1-1/2 sticks unsalted butter
1-2/3 cups sugar
1 cup all-purpose flour
LINE 9” X 13” baking pan with parchment paper
SPRAY parchment paper with cooking spray
PREHEAT the oven to 325°F
MELT chocolate and butter in a large saucepan stirring constantly with a silicon spatula
REMOVE from heat and add the sugar stirring until well incorporated
ADD flour and stir until well incorporated
FOLD in eggs and blend with spatula until thick and smooth
POUR batter into prepared pan
BAKE 30-35 minutes until top is starting to get flaky and edges have pulled away a bit from side of pan
LET COOL completely before cutting into bars
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