Author: Kristina Scaviola, Adopted from Baker's Chocolate Recipe
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Ingredients
8 Ounces unsweetened best quality chocolate (we prefer 100% cacao)
2 sticks (one cup) unsalted butter
5 eggs
3 Cups cane sugar
1 tablespoon vanilla
pinch of salt
1.5 cups AP flour
Optional- 2 cups nuts of your choice
Equipment- 9"x13" pan, prepared with cooking spray and lined in parchment.
A stand mixer makes this recipe exceptionally easy, but a hand mixer can be used.
Instructions
Crack the eggs into the bowl of a stand mixer; add the sugar. Beat at medium high speed for 10 minutes. The eggs/sugar will be thick and creamy, and lightened in color.
Meanwhile, melt butter and chocolate in a pan, stirring constantly. The microwave may also be used; take care not to explode the butter or burn the chocolate.
Allow the chocolate and butter to cool slightly.
Add the chocolate to the eggs; begin by adding a little bit of chocolate and incorporating it to "temper" the eggs. Add the rest of the chocolate, and add the vanilla and a pinch of salt and mix thoroughly.
Add the flour and fold until just incorporated.
Bake in a 375 degree oven for 35- 40 minutes until the top and edges are crunchy but the brownies still have some fudginess in the center.
Allow to cool completely in the pan before cutting into squares.
Brownies may be frozen for several months and defrosted on the counter.
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=537