This sinfully decadent brownie calls for three kinds of chocolate. So worth it!
Ingredients:
1/2 cup unsalted butter
2 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
2 oz. bitter-sweet chocolate
1 cup white sugar
2 large eggs
1/2 tsp vanilla
3/4 cup all-purpose flour
1/2 tsp baking powder
2 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
2 oz. bitter-sweet chocolate
1 cup white sugar
2 large eggs
1/2 tsp vanilla
3/4 cup all-purpose flour
1/2 tsp baking powder
Procedure:
Preheat the oven to 350ºF. Grease an 8" x 8" square pan.
In a medium-sized saucepan, melt together over low heat the unsalted butter, and the semi-sweet, unsweetened, and bitter-sweet chocolate. Stir constantly to prevent the chocolate from scorching.
When just melted, remove from heat. Stir in the sugar.
Beat in the eggs one at a time.
Stir in the vanilla.
Gently stir the flour and baking powder.
Pour into the pan.
Bake for 21 minutes. (The brownies should be slightly underdone, since they continue to cook after they've been removed from the pan.)
Cool on a wire rack in the pan. Cut into squares.
Store in an airtight container up to three days, if they last that long.
Source: Cookbook author Mairlyn Smith
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