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A pound and a half
of chocolate you may say. And you are right, it is a lot of chocolate.
But, wow, these Brownies are amazing. They are rich and chocolately,
with a dense and fudgy texture. These are what you would call "adult"
brownies, as they should be made with good semi sweet or bittersweet
chocolate, which means chocolate that has at least a 62% cacao
content.
When choosing a
chocolate, always pick one that you enjoy eating out-of-hand. A good
quality
chocolate has a lovely shiny finish (a sign that the chocolate was
cooked at the right temperature for the right amount of time) and a wonderful 'snap' when you break it into pieces. Although this
recipe does not call for nuts, you could add a cup if you like.
Toasted and chopped walnuts, pecans, or
hazelnuts are excellent choices and you could even add chunks or chips of
dark or white chocolate.
Now, this Brownie recipe makes a lot of
brownies, as it uses a 9 x 13 inch (23 x 33 cm) pan. The brownies are easy
to prepare, just melt the chocolate and butter in one bowl, and in another
bowl whisk together the sugar and eggs. Then stir the melted chocolate and
butter mixture into the sugar and egg mixture. Finally, fold in the dry
ingredients and you are done. The brownies are baked in a moderate oven
until a toothpick inserted in the center comes out with a few moist
crumbs. The top crust of the brownies will be dry and cracked, but
underneath that crust the brownies will be moist and fudgy. The day the
brownies are baked, the chocolate flavor will be sharper than if you wait
and eat them the next day. For longer storage they can be refrigerated for
several days, or they can be frozen. While Brownies are excellent eaten on
their own, they make an excellent dessert when topped with a scoop of vanilla
ice cream and a drizzling of chocolate sauce. Another idea would be to use
them in the Black Forest Trifles. |
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