Jacques' Brownies
Source of Recipe
Family Circle Magazine
List of Ingredients
1/2 cup water
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup sugar
10 1/2 ounces bittersweet chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking soda
Pinch of salt
1 tablespoon vanilla extract
3 large eggs
Toppings (optional, total 1/2 cup):
Chopped nuts
Shredded sweetened coconut
M&M's milk chocolate mini baking bits or Hershey's holiday bits
Recipe
1. Heat oven to 375°. Lightly coat 13 x 9 x 2-inch baking dish with nonstick vegetable-oil cooking spray.
2. In 2-quart heavy-bottomed saucepan, combine the water, butter and sugar. Place over medium-high heat, whisking occasionally as butter melts. Add half of chocolate to saucepan, stirring occasionally, until melted and well blended. Remove the saucepan from the heat.
3. In large bowl, combine flour, baking soda and salt. Pour melted chocolate mixture over flour mixture; stir with rubber spatula to combine. Mix in vanilla.
4. Add eggs, one at a time, whisking well after each addition; do not overmix. After mixture has cooled slightly, add remaining chopped chocolate; gently fold to combine (chocolate shouldnt melt). Pour batter onto prepared baking dish, spreading evenly. Sprinkle with desired topping(s).
5. Bake in 375° oven for 30 to 40 minutes or until as firm as palm of hand when touched. Transfer baking dish to wire rack; let cool. Run knife around inside of baking dish to loosen sides. Cut brownies into desired size. Store, well wrapped in plastic wrap, at room temperature for up to 5 days
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