These home made mouthwatering brownies have a little chocolate crunch with each delicious bite.
7 ounces unsweetened chocolate
2 sticks of butter, unsalted, room temperature
1 3/4 cups of sugar
5 large eggs, room temperature
1 cup sifted unbleached flour
2 Tbsp. vanilla extract
1/4 tsp. salt
5 ounces of bittersweet chocolate, chopped into 1/2 inch bits
1 Tbsp. confectioners sugar (optional)
Pre-heat the oven to 350 degrees
Lightly butter a 13X9X2 inch pan, then line it with waxed paper. Butter the paper, then dust with flour, and shake out any excess. Set aside.
In the top of a double boiler over low heat, melt the unsweetened chocolate. When it is melted, remove from heat and let cool to room temperature.
Beat the butter and the sugar together in an electric mixer at slow speed until light and thoroughly blended. Raise beater speed to medium and add the eggs one at a time, scraping sides of the bowl after each addition. Beat until fluffy.
Beat in the flour to blend thoroughly, then add the vanilla and the salt. Fold in the melted chocolate thoroughly, then fold in the bittersweet chocolate bits.
Pour the batter into the prepared pan and even the top with a rubber spatula. Bake 18 to 20 minutes or just until a toothpick stuck into the center comes out almost but not quite clean. The timing is important because this is mousselike brownie and the center should be slightly underbaked, While the brownies are baking, line a cookie sheet with waxed paper.
Remove the brownies from the oven. Immediately cover the brownies with the lined cookie sheet, paper against the brownies, and carefully turn the 2 pans over so that the brownies drop onto the cookie sheet. Peel off the waxed paper that is now on top and refrigerate the brownies until they are cold. Cut into 1 1/2 to 2 inch squares using a long thin-bladed knife. Clean the blade after each cut.
Dust with confectioner's sugar (optional)
Source: Cooking for Madam by Marta Sgubin