6 ounces fine-quality bittersweet chocolate, chopped (bittersweet, not unsweetened)
2 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup semisweet chocolate chips
In a heavy saucepan or in a metal bowl, set over a pan of barely simmering water, melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth. Remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips.
Pour the batter into a well-buttered and floured 13 by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350 degrees F. oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars. Sprinkle with powdered sugar.
½ BATCH (This recipe yields 16 brownies)
3 ounces fine-quality bittersweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
6 Tbls. (3/4 stick) unsalted butter, cut into pieces
3/4 cup sugar
1 tsp. vanilla
2 large eggs
1/2 tsp. salt
1/2 cup all-purpose flour
1/2 cup semisweet chocolate chips
Bake in an 8-inch square baking pan.
Original recipe from Sara Moulton, www.FoodTV.com
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