| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Brownies |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Fine-quality bittersweet chocolate (not unsweetened), chopped |
| 1 |
oz |
Unsweetened chocolate, chopped |
| 3/4 |
|
Stick unsalted butter, (6 tablespoons) cut into pieces |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
lg |
Eggs |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Semisweet chocolate chips |
INSTRUCTIONS
Preheat oven to 350 degrees and butter and flour an 8-inch square baking
pan, knocking out excess flour. In a heavy 1 1/2-quart saucepan melt
bittersweet and unsweetened chocolate and butter over low heat, stirring,
until smooth and remove pan from heat. Cool mixture to lukewarm and whisk
in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is
glossy and smooth. Stir in salt and flour just until combined and stir in
chocolate chips. Spread batter evenly in pan and bake in middle of oven 25
to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool
brownies completely in pan on a rack before cutting into 16 squares.
Brownies keep, layered between sheets of waxed paper in an airtight
container at cool room temperature, 5 days.
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8802 Posted to MC-Recipe Digest V1 #626 by
The Taillons <taillon@access.mountain.net> on May 30, 1997
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