Saturday, August 21, 2010

Semi-Dark Chocolate Brownies

Brownies are one of my all time favorites.....

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I tend to think that they speak for themselves.  Can you see all that rich, chewy goodness?  Can ya?

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I have to say that my favorite part of a brownie is, and has always been the crispy, crunchy, crust that forms on the top.  I always break that off and eat it first.

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These were heaven.  If you love dark chocolate, these are a must.  Heck, if you love brownies, these are a must. 

Williams-Sonoma,  I love you....and your brownies.

Semi-Dark Chocolate Brownies
adapted from Williams-Sonoma Essentials of Baking

4 oz unsweetened chocolate (1 bar), broken roughly into 1/2 inch pieces
2 oz semisweet chocolate (1/2 bar), broken roughly into 1/2 inch pieces
3/4 cup unsalted butter (6 oz)
3 large eggs
1 3/4 cups granulated sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup plus 2 tablespoons all purpose flour

Preheat oven to 350 degrees.  Butter an 8-inch square baking dish.  Then fold two separate pieces of parchment paper to the width of the dish, and then lay them in the dish cross-wise, for easy removal of brownies after baking.

Place both chocolates and the butter in a double boiler and heat, stirring frequently, until melted and combined.  Remove from heat and let cool.

In a large bowl, mix eggs, sugar, salt and vanilla until combined.  Once the chocolate mixture has cooled, add it to the egg mixture and combine slowly until just blended.  Add the flour to the wet ingredients and mix until combined.

Pour brownie batter into prepared dish and spread evenly.  Bake until a toothpick inserted in the center comes out almost clean or with crumbs.  Note:  The directions in the original recipe say to bake for 35-40 minutes.  I baked my brownies in an 8 inch square glass pyrex dish.  They took at least 60-65 minutes to bake thoroughly.  Rule of thumb...when the brownies are done, the top should be crispy and firm and the toothpick should not have batter on it when inserted and removed.  To be safe, I baked the brownies the recommended 40 minutes and then added in 5 minute increments from there.  If there's anything I hate, it's brownies with a mushy center and bottom. If you prefer your brownies to have a more moist or chewy consistency, 40 to 45 minutes may be fine.

When brownies are done baking, remove from oven and place on a rack to cool for 15 minutes.  Then gently lift the brownies out of the dish for further cooling using the placed parchment paper.  Slice and eat.

1 comment:

  1. Yes, who doesn't love a good brownie? Your gorgeous shots always tempt me into baking something... these will be perfect to tuck into the kids' lunches next week. :)