Dark Chocolate-Chunk Brownies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Michael Recchiuti, a San Francisco chocolate visionary, prefers to make these moist brownies with a distinct chocolate such as L'Harmonie, a 64 percent dark chocolate blend available from E. Guittard consumer sales (800/468-2462). Serve wedges or squares topped with lightly sweetened, softly whipped cream, chopped fresh mint, and fresh raspberries; or crown pieces with vanilla ice cream and a drizzle of caramel sauce. Ingredients:
10 ounce bittersweet chocolate (see notes) |
1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks |
3 large eggs |
1 cup sugar |
1/4 teaspoon salt |
1/2 teaspoon vanilla |
3/4 cup all-purpose flour |
Directions:
1. Chop chocolate into about 1/2-inch chunks; you should have about 2 cups. In a small, microwave-safe bowl, combine half the chocolate and the butter. Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes. Stir until mixture is smooth. Let stand until just warm to touch.
2. In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth. Add chocolate mixture and stir until well blended. Add flour, about a third at a time, stirring after each addition just until blended. Add remaining chopped chocolate and mix just until chunks are evenly distributed.
3. Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little. Scrape batter into pan; spread level.
4. Bake in a 325° regular or 300° convection oven just until surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
5. Cool completely in pan on a rack, at least 1 hour. Lift brownie out on parchment, peel off parchment, and set brownie on a board. Cut into 8 squares or wedges or 16 triangles (see notes).
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