"Contraband" brownie
Submitted by andrea and david on 31 October 2006 - 4:21am.
The defining moment of our friendship was when Ruth slipped me “contraband” — a small ziplock that she neatly tucked into my hand outside the scope of anyones view. It contained the most amazing brownies EVER!!!
Need I say more? If your answer is yes, read my story…a memoir of friendship and choco-love!
Ready
- 6 oz fine-quality bittersweet chocolate, chopped
- 2 oz unsweetened chocolate, chopped
- 1.5 sticks unsalted butter (12 oz)
- 1.5 cups sugar
- 2 tsp. vanilla
- 4 large eggs
- 1 tsp. salt
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips
Set
- Metal bowl
- Pan of simmering water
- Mixer or mix by hand
- Butter & floured 9x13 baking pan
Go
- In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until mixture is smooth.
- Remove the bowl from heat, and let the mixture cool until lukewarm.
- Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips.
- Pour the batter into a well-buttered and floured 9x13-inch pan, smooth top and bake in the middle of preheated 350°F oven for 25-30 minutes. Let it cool completely (if you are more patient than me) so the brownies come out neatly (or just grab a spoon and tall glass of milk and eat entire pan!)
Re: "Contraband" brownie
Submitted by advert on 2 December 2009 - 1:01am.
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