8 ounces Scharffen Berger 70% bittersweet chocolate, chopped into small (nut-sized) pieces for melti
6 tablespoons unsalted butter, cubed
1/4 teaspoon salt
1/4 teaspoon vanilla
1 scant cup sugar
2 large eggs
1/3 cup all-purpose flour
1/2 to 1 cup chopped nuts (optional)
Instructions
Adjust a rack 1/3 from the bottom of the oven and preheat to 325F. Butter an 8x8 baking pan and line the bottom with baking parchment.
Place the chocolate and butter in a large microwavable bowl. Heat on 50% power for around 3.5 minutes. Stir well, and if necessary, continue heating for 10 second increments while stirring frequently. [For a double batch, I heated on 50% power for 4 minutes, stirred, then another 10 seconds.]
Beat the salt, vanilla, and sugar into the melted chocolate mixture. Beat in the eggs, one at a time. Add the flour and mix the batter vigorously until it becomes very shiny and pulls away from the sides of the bowl. (This may take more time and more vigorous mixing than you are accustomed to when making brownies, but it is critical to the success of this recipe, depending on how briskly you mix, it could take up to several minutes.)
Stir in the nuts if using. Turn the mixture into the prepared pan and bake until a toothpick inserted in the center comes out moist, but free of batter, about 30-40 minutes. [Double batch took about 45 minutes.]
Originally Submitted
1/31/2009
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