December 22, 2008

Dark Chocolate Brownies


I can never make enough of them.

They have become a favorite treat of the local veterinarian, several of our neighbors, the village Mayor and his staff, and some of our friends. Oh, and my husband. Can't forget him!
As I said...Never. Enough.

melting the butter and chocolate

These brownies are simple and oh so scrumptious. Really, what could be better than little squares of rich, buttery, walnut studded, dark chocolate brownies?

Well, I can think of one thing...
Little squares of rich, buttery, walnut studded, dark chocolate brownies topped with a scoop of rich, creamy, real vanilla bean ice cream!

These are dead easy to make.
I prefer them with nuts, either walnuts or pecans, however this recipe is excellent without them. Sometimes I use half regular sugar and half vanilla sugar, and if so, leave out the 1 teaspoon of vanilla. I've also included the metric measurements for those of you who were fortunate enough to have grown up with the metric system.

Thanks to Scarffen Berger Chocolate's website for an excellent recipe that will give you moist, chewy and ultra chocolatey brownies!

Dark Chocolate Brownies
  • 6 ounces (170 grams) Scharffen Berger 70% Cacao Bittersweet Chocolate
  • 3/4 cup ( 170 grams) butter
  • 1 1/2 (300 grams) cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup (125 grams) flour
  • 1 cup chopped nuts (optional)
Heat oven to 325°F (160°C).
Melt chocolate and butter in a double boiler over simmering water.
Stir sugar into chocolate until blended. Add eggs and vanilla. Stir in flour and nuts. Spread into a buttered 13" x 9" baking pan.
Bake 30-35 minutes or until toothpick inserted in center comes up with crumbs (not batter). Cool in pan.

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