Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).
Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.
Makes 16 brownies.
Source:
Lewis, Matt & Nelson, Alison. Chocolate Bar. Running Press. Philadelphia: 2004.
Brownies:
5 ounces (140 grams) semisweet or bittersweet chocolate, chopped I substituted 2 ounces of milk chocolate for 2 ounces semisweet
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (opti
Cream Cheese Filling
8 oz cream cheese (softened)
1/3 cup sugar
1 egg
1 tsp vanilla
whip together with beaters until smooth, drop by spoonfuls into brownie and drag spoon through to swirl the two.
Read more: http://www.joyofbaking.com/brownies.html#ixzz4jz1SHUnI
