Tuesday, May 06, 2014

73.75% Cocoa Fudge Brownies

73.75% Cocoa Fudge Brownies
3 large eggs
1 1/2 cups granulated (white) sugar
2 teaspoons vanilla extract
pinch salt
1 1/4 cups all-purpose flour
3/4 cup butter or hard margarine, melted
3 squares (10 grams each - not the baking squares which are 28g each): 50%, 70%, 85%, and 90% cocoa chocolate, melted together
*alternatively, 1 baking square (28g) of each type of chocolate could be used instead

Preheat oven to 350F. Line an 8x8 inch square pan with parchment paper.
In a large bowl, beat the eggs until frothy. Beat in the sugar, then the vanilla and salt. Stir in the flour until well combined. Stir in the butter, then fold in the chocolate gently until mixed. Spread batter evenly in prepared pan. Bake for 35 minutes - no longer, brownies should still be moist. Do not overbake.
Frost if desired. I like {Glossy Chocolate Frosting}.
There is of course, a little story behind these brownies. I don't just go naming them "73.75% cocoa fudge brownies" for no reason. I am sure you realized the types/amounts of chocolate called for in this recipe are a little odd. I'll explain tomorrow. 

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