I stumbled across this recipe for these decadent looking brownies. Making these was added on to my long to-do list. When I finally got a chance to bake, the only grocery store I have within walking distance was out of bittersweet chocolate. However, I discovered about 2 weeks later that Trader Joe’s has bittersweet chocolate for pretty dang cheap.
A few minor additions and a couple hours later, out of the oven came the best brownies I have ever had.
Deep Chocolate Brownies
adapted from epicurious.com
2 sticks unsalted butter
8 oz bittersweet chocolate
2 cups sugar
1 tsp vanilla extract
5 large eggs
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
8 oz bittersweet chocolate, chopped
1 cup chopped nuts – I used pecans
- Preheat the oven to 350.
- Butter and dust a 13 x 9 in baking pan with cocoa powder.
- Melt butter and chocolate in a 3 qt. heavy saucepan over low heat, whisking, until smooth. Remove from heat and let cool to lukewarm. Whisk in the sugar and vanilla. Whisk in eggs one at a time until the mixture is glossy and smooth.
- Whisk together flour, cocoa powder and salt and then whisk into chocolate mixture until combined. Fold the chopped chocolate and nuts in.
- Spread into the prepared pan and bake until a toothpick inserted into the center comes out with gooey crumbs, about 30 minutes.
- Cool completely and store for 24 hours before slicing.
I know that the last step is hard because these brownies look (and smell) amazing. But, trust me – the longer they sit, the better they taste!
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