Double Chocolate Brownies

Lynn Dine

By
@diner524

A recipe I found at Holl's Swiss Chocolatier site. Posting for ZWT Swiss region. Update: 7/31/11 - Wow!!! These are fantastic with such a rich and intense chocolate flavor. I couldn't find the 63% bittersweet chocolate, so I used Ghiradelli's 60% bittersweet. You don't need a big piece to satisfy that chocolate craving, a little goes a long way! For an over the top dessert, try it warm with vanilla ice cream.

Rating:
★★★★★ 1 vote
Comments:
Serves:
24 - 2 inch bars
Prep:
25 Min
Cook:
35 Min
Method:
Bake

Ingredients

10 ounces 63% swiss bittersweet baking chocolate (2 cups)
1 cup unsalted butter, diced (2 sticks)
2 1⁄3 cups granulated sugar
1 1⁄4 cups all-purpose flour
3 tablespoons unsweetened dutch cocoa
4 large eggs
1 1⁄2 teaspoons pure vanilla extract
1⁄8 teaspoon salt

Step-By-Step

1Preheat oven to 350. Butter a 9 x 13 inch baking pan. Line the bottom and up two sides with a single sheet of parchment paper, letting the paper overhang the two long sides of the pan by an inch or so.
2Place a large pot filled with an inch or two of water over low heat and bring to a gentle simmer. Combine the chocolate and diced butter in a stainless steel or glass bowl. Set the bowl over the pot. Stir occasionally until melted. Remove bowl from the top of the pot and set aside to cool slightly.
3Meanwhile, in a large bowl, beat the eggs just until the yolks and whites are blended. Whisk in the sugar and beat until the mixture is creamed together (slightly thickened and pale). Stir in the vanilla.
4Sift together the flour, cocoa and salt. Set aside.
5Pour the chocolate into the egg and sugar mixture, stir to blend well. Add the flour mixture in three additions, using a spatula to gently fold in each addition before adding the next.
6Scrape the batter into the pan and place in the center of the oven. Bake for approximately 35 minutes, or until a tester inserted in the center of the brownies comes out clean. Transfer pan to wire rack and let cool completely before cutting. Use the parchment overhang to lift from pan.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: Eastern European