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Dark Secrets

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"Deeply fudgy, these are beyond brownies. A thin undercoating of sugar adds a sweet sandy contrast to the moist bars."

List of Ingredients

â—¦ ½ cup (1 stick) unsalted butter
â—¦ 6 ounces unsweetened chocolate
â—¦ 4 large eggs
â—¦ ½ teaspoon fine sea salt
â—¦ 2 cups sugar, plus extra for sprinkling
â—¦ 1 teaspoon vanilla extract
â—¦ 1 cup unbleached all-purpose flour, sifted


Recipe

Preheat the oven to 325° F. Line a 9 x 13 x 2-inch pan with foil, extending the foil 4 inches past the edges of the pan to help remove the bars after baking.

Melt the butter and chocolate together in a double boiler or microwave. Stir well to combine, and then set aside to cool.

In a medium bowl, whisk together the eggs and salt. Gradually whisk in the 2 cups sugar and the vanilla until the mixture is light and smooth. Fold in the cooled chocolate mixture. Fold in the flour until no white streaks remain. Pour into the prepared pan. Bake for 30 minutes or until the smell catches your nose and the batter is set and does not move when pan is gently shaken.

Cool on a wire rack for 10 minutes.
Run a knife around the edge of the pan. Gently lift the fudge squares out by the foil handles. Invert onto a baking sheet and peel off the foil. Sprinkle with a little granulated sugar and cut into 1 ½-inch squares. Place the squares sugar side down on a serving platter.

Makes 24 bars



Notes:

• One cup of chopped nuts may be folded into the batter.

• At Christmas, coat the underside of the squares with crushed peppermint candy.

• These freeze very well, boxed with waxed papers between the layers.