Email to Cat      

Dark Chocolate-Chunk Brownies

Source of Recipe


Sunset, February 2003






List of Ingredients



• 10 ounces bittersweet chocolate
  
• 1/2 cup butter, cut into 1/2-inch chunks
  
• 3 large eggs
  
• 1 cup sugar
  
• 1/4 tsp salt
  
• 1/2 tsp vanilla
  
• 3/4 cup all-purpose flour
  






Instructions



1. Chop chocolate into about 1/2-inch chunks; you should have about 2 cups. In a small, microwave-safe bowl, combine half the chocolate and the butter. Heat in a microwave oven on half-power (50%), just until chocolate is soft and butter is melted, 1 to 1-1/2 minutes. Stir until mixture is smooth. Let stand until just warm to touch.
   
   
2. In a bowl, with a wooden spoon, beat eggs, sugar, salt and vanilla until smooth. Add chocolate mixture and stir until well blended. Add flour, about a third at a time, stirring after each addition just until blended. Add remaining chopped chocolate and mix just until chunks are evenly distributed.
   
   
3. Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little. Scrape batter into pan; spread level.
   
   
4. Bake in a 325° F oven just until surface develops a thin crust and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
   
   
5. Cool completely in pan on a rack, at least 1 hour. Lift brownie out on parchment, peel off parchment, and set brownie on a board. Cut into 8 squares or wedges, or 16 triangles.
   
   Makes 8 servings.