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Active Time: 25 minutes Total Time: 1 hour |
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Yield: 24 – 2 inch square brownies
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Ingredients:
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10 ounces |
(2 cups) |
Holl’s 63% Swiss Bittersweet Cooking Chocolate |
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8 ounces |
(1 cup) |
Unsalted Butter, diced |
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1 pound 2 ounces |
(2 1/3 cups) |
Granulated Sugar |
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6 ½ ounces |
(1 1/4 cups) |
All-Purpose Flour |
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3 tablespoons |
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Unsweetened Dutch-process Cocoa Powder |
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4
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Large Eggs |
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1 1/2 teaspoons |
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Pure Vanilla Extract |
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1/8 teaspoon |
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Salt |
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Additional Unsalted Butter for greasing pan
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- Preheat oven to 350º. Butter a 9 x 13 inch baking pan. Line the bottom and up
two sides with a single sheet of parchment paper, letting the paper overhang the
two long sides of the pan by an inch or so.
- Place a large pot filled with an inch or two of water over low heat and bring to
a gentle simmer. Combine the chocolate and diced butter in a stainless steel or
glass bowl. Set the bowl over the pot. Stir occasionally until melted. Remove
bowl from the top of the pot and set aside to cool slightly.
- Meanwhile, in a large bowl, beat the eggs just until the yolks and whites are
blended. Whisk in the sugar and beat until the mixture is creamed together
(slightly thickened and pale). Stir in the vanilla.
- Sift together the flour, cocoa and salt. Set aside.
- Pour the chocolate into the egg and sugar mixture, stir to blend well. Add the
flour mixture in three additions, using a spatula to gently fold in each
addition before adding the next.
- Scrape the batter into the pan and place in the center of the oven. Bake for
approximately 35 minutes, or until a tester inserted in the center of the
brownies comes out clean. Transfer pan to wire rack and let cool completely
before cutting. Use the parchment overhang to lift from pan.
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©2010 Holls Chocolates. All Rights Reserved. • 1.800.842.4512