Friday, April 11, 2008

The Ghirardelli Chocolate Book: Fudgy Chocolate Brownies

I was going to try and write something entertaining here, but all I can manage right now is to moan in some sort of half-dead I'm-Seeing-Heaven kind of way.  Take what you will from that.

Fudgy Chocolate Brownies
From The Ghirardelli Chocolate Book

8 ounces 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
6 tablespoons (¾ stick) unsalted butter, cut into pieces
¾ cup granulated sugar
Pinch of salt
2 large eggs
⅔ cup all-purpose flour

Preheat the oven to 325°F. Butter an 8-inch square baking pan and line it with parchment paper, buttered on both sides.

Melt the chocolate and butter in the top of a double boiler or a heatpoof bowl over barely simmering water, stirring occasionally until smooth. Remove from the heat.

Using a large spoon, beat the sugar and salt into the chocolate mixture. Then beat in the eggs, one at a time. Add the flour and mix until the batter pulls away from the sides of the bowl. Pour the batter into the prepared pan.

Bake for 30 to 35 minutes, until a tester inserted into the center comes out clean. Remove from the oven and cool for at least 10 minutes.  Remove the brownies from the pan, and let cool completely before cutting into 2-inch squares.

Makes 16 brownies

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