Monday, May 25, 2009

Quadruple-Chocolate Fudge Brownies

Chocolate: luscious, lumpy. load of love......
I am not sure exactly what it is about chocolate but whatever it is...I need it.
Ooey gooey is a definate must in a brownie for me. I have been on a quest to find the perfect ooey gooey brownie recipe and up until yesterday had been sadly dissappointed in my search. This recipe is adapted from a recipe in Gourmet September 1992. It is the exact dark, luscious, ooey gooeyness I have been craving. You gotta eat it with a spoon. Go ahead take a taste for yourself.
Yield: Makes 24 brownies
  • 4 ounces fine-quality bittersweet chocolate, chopped
  • 2 ounces fine-quality semi-sweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 3/4 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 4 large eggs
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup milk chocolate chips
    In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350°F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

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