Chocolate in a word it’s wonderful…. Who am I kidding there’s just to many dang words to describe it so why try. Just grab a brownie and enjoy!
These brownies are just like having a chocolate truffle rich, dense but creamy texture is like a sinful confection than a brownie. I used guittard’s extra dark chocolate chips at 63 percent cacao they are great for making anything you have to melt chocolate. The recipe makes 16-2 inch brownies. They are great with a scoop of vanilla ice cream and hot fudge topped with salted pecans and whipped cream but don’t forget the cherry on top.
- 1 3/4 cup chocolate chips extra dark chocolate chips
- 3 Tablespoons unsalted butter
- 3 tablespoons water
- 3/4 cup sugar
- 1/2 teaspoon sea salt
- 1 Tablespoon vanilla
- 1/2 teaspoon ground vanilla bean optional (William Sonoma)
- 3 large eggs
- 1/3 cup unsifted all purpose flour (you can sub gluten free flour for this recipe)
With the rack in the center of the oven preheat to 325°F. Line an 8 inch square baking pan with aluminum foil be sure to over lap the sides. This will make it easier to lift out the brownies when they are cool. In a medium sauce pan melt the butter, chocolate water, sugar and salt until smooth and no lumps of chips are left. remove from heat add the eggs one at a time mixing completely after each addition. Stir in the flour until smooth pour into prepared baking pan. Bake for 35 to 40 minutes the center will look done and the top of the brownies will form a crust on top. Remove and let cool for 3 hours lift out of pan with the foil ends slice and serve. These will keep in a covered container for 2 weeks.
Just sharing the love…
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